fresh mint ice cream recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1½ ounces cream cheese, softened (3 tablespoons)
  • 1¼ cups heavy cream
  • ⅔ cup sugar
  • 1½ tablespoons light corn syrup
  • 1 cup coarsely chopped mint leaves
  • ⅛ teaspoon kosher salt
  • fresh mint leaves to garnish, if desired
  1. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. If wanting to make the ice cream today, fill another large bowl full of ice. If waiting until tomorrow, skip the ice bowl.
  2. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Watch carefully! You don't want the milk to boil over.
  3. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
  4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the chopped mint and salt. If making ice cream for today, set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Otherwise, allow the ice cream base to cool to warm, cover bowl with plastic wrap and place overnight in the fridge.
  5. Strain the ice cream base into an ice cream maker, pressing the mint leaves with the back of a spoon to extract all of the flavor, and freeze according to the manufacturer's instructions (mine took 15 minutes). Pack the ice cream into a glass container.
  6. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the mint ice cream until firm, about 4 hours. Even though I did this and even waited overnight, every time I scooped the ice cream, it melted fast. I recommend you serve the ice cream in cold bowls if you have a warm kitchen. Garnish with fresh mint, if desired.
  7. Makes just less than a quart.
Recipe by story of a kitchen at