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Spearmint Ice Cream Recipe
Philadelphia Style
no eggs / eggless
This Spearmint ice cream recipe has a mild “spearminty” flavor - refreshing and invigorating.
Makes 1 1/2 quarts of ice cream.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
cup
fresh spearmint leaves
1
cup
milk
⅔
cup
sugar
2
eggs
2
cups
heavy whipping cream
Instructions
How to make ice cream without an ice cream maker.
Place fresh spearmint leaves in a saucepan and cover leaves with water.
Bring water to a boil to soften the spearmint leaves.
Strain the mixture – keep the leaves, but discard the water.
Pour milk into saucepan and add spearmint leaves.
Puree the leaves with a stick blender until fine.
Heat milk and spearmint mixture until it just starts to bubble.
Remove from heat and cool mixture. Stir in whipping cream.
Meanwhile, in a separate bowl, beat egg and sugar together.
Pour about 1/2 of the heated milk over the eggs, stir to combine, and then pour back into the saucepan.
Heat over low heat until mixture thickens and begins to stick to the back of the spoon.
Remove from heat and cool.
Place in fridge and chill until completely cooled. This will take about 3 hours.
Pour into ice cream maker. Churn about 25-30 minutes or according to manufacturer’s instructions.
Enjoy this fresh ice cream flavor!
Keyword
custard, easy, herb, homemade ice cream, unusual