mint ice cream

Nothing can breathe new life into a Southerner like a scoop of ice cream on a hot summer evening. For this recipe, I’ve chosen to use what I think is one of the most refreshing flavors–mint. And I have so much of it growing in the garden, it was time for me to come up with a new way to use it.

Sprinkle some dark chocolate shaving on top of this ice cream, and you’ve got yourself a delicious little treat!


  • 4 cups 2% milk
  • 2 cups half-and-half
  • 50 fresh mint leaves
  • 1 1/3 cups raw sugar
  • 1 teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons pure vanilla extract


  1. Combine milk, half-and-half, and mint leaves in a medium-sized saucepan over medium-high heat. Heat until tiny bubbles form around the edge. Do not boil.
  2. Remove from heat, cover, and let stand for 10 minutes, giving the mint flavor time to steep.
  3. Uncover and pour the mixture through a mesh colander into a medium-size mixing bowl. Gently press the mint leaves inside the colander with a large spoon to release all the flavor. Discard the leaves.
  4. Pour the liquid back into your pan.
  5. In a new bowl, combine sugar, salt, and egg yolks. Stir with a whisk until the mixture is pale. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
  6. Pour this egg/milk mixture back into the pan with the remaining portion of the milk mixture. Cook over medium-low heat for about two minutes, stirring constantly.
  7. Pour the mixture into a new freezer-safe bowl, and stir in the vanilla extract.
  8. Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
  9. Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.