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Peppermint Ice Cream Recipe (Fresh)
Custard Style
with eggs
This fresh peppermint ice cream recipe tastes refreshingly real. Enjoy this flavor straight from the herb.
Makes 1 1/2 quarts of ice cream.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Steep and Chill Time
4
hours
hrs
Total Time
4
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
cup
milk
2
cups
whipping cream
⅔
cup
fresh peppermint leaves
2
eggs
½
cup
sugar
¾
tsp
vanilla
Instructions
If you don't have an ice cream maker, click here.
Place milk, whipping cream, and sugar in a saucepan and heat until it just starts to bubble.
Turn off heat and throw in the fresh peppermint leaves.
Cover and steep peppermint in the milk mixture for 1 hr.
Beat eggs, sugar, and vanilla together until light and fluffy.
Reheat the milk mixture over medium high heat until it just starts to bubble.
Pour about 1/2 cup of the heated milk over the eggs, stir to combine, and then pour back into the saucepan.
Heat on low, stirring constantly, until the mixture thickens and begins to stick to the back of your spoon.
Remove from heat, cool, and then strain peppermint leaves from ice cream base.
Place in fridge and chill. This will take at least 3 hours.
Pour into ice cream maker and churn about 25-30 minutes or according to manufacturer’s instructions.
Serve and enjoy your garden fresh ice cream treat.
Keyword
custard, easy, homemade ice cream