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Vanilla Mint Ice Cream | URBAN BAKES

Vanilla Mint Ice Cream

  • Author: Connie
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup fresh mint leaves, chopped
  • ½ cup granulated sugar
  • 2 large egg yolks
  • ¼ teaspoon salt
  • 1 ½ teaspoons pure vanilla extract


  1. In a small saucepan over medium-high heat, bring milk and cream just to a light boil, stir and remove from heat. Add mint leaves, stir and allow leaves to steep for 10 minutes.
  2. Meanwhile in a small bowl, mix sugar, yolks and salt until it becomes a thick paste-like texture and light in color. Combine the mixture in 3 parts to the milk mixture and stir until fully dissolved. Stir in vanilla.
  3. Using a fine mesh sieve, strain liquid to remove and discard leaves. Allow mixture to cool to room temperature before chilling in fridge overnight.
  4. Once chilled, give the mixture a quick stir, about 10 strokes and pour mixture into the ice cream machine according to the manufacturer’s directions.
  5. Serve immediately or transfer ice cream into a chilled bowl for further freezing. ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Cuisine: American
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