Best Mint Ice Cream Philly Style Recipes

MINT ICE CREAM, PHILLY-STYLE

Steps:

• Heat cream until just beginning to bubble around edges.
• Immediately remove from heat and add sugar, stirring until completely dissolved.
• Once cooled to room temp, add the peppermint extract, and a small splash of crème de menthe (be careful not to add to much! If you do, add a little cream or milk into the mixture.).
• If desired, add enough food colouring to give this a delightfully retro, min-green hue.
• Refrigerate overnight.
• You can chill it for just a few hours until very cold, but it the texture is superior if allowed to chill overnight.
• Add to ice cream maker and freeze; when partially set, pour in the chocolate-mint pieces.

MINT ICE CREAM

Steps:

• In a heavy saucepan, scald the milk over medium-low heat with the sugar and vanilla bean, stirring with a wooden spoon until the sugar desolves. (If using extract, do not add it at this stage; wait until after chilling the mixture.)
• In a large bowl, whisk the egg yolks until they coat the whisk.
• Slowly whisk the scalded milk mixture into the beaten yolks.
• Add the mint leaves and steep until the mixture cools.
• Remove the vanilla bean and scrape the seeds into the mixture.
• Strain the mixture through a fine sieve, pressing down on the leaves to extract all the moisture, and discard the mint.
• Add the heavy cream, cover the bowl completely and chill.
• Freeze according to the manufacturer's directions, then transfer to air-tight containers for storage.