Fresh Mint Ice Cream

Yield: 4-6 servings
  • 1 1/2 c. whole milk
  • 1 c. sugar
  • 1 c. fresh mint leaves, chopped
  • 2 c. heavy cream
  • 1 pkg. Andes mints, chopped
  1. In small saucepan bring milk, sugar and mint leaves to a simmer for about 10 minutes, stirring constantly to dissolve sugar. Remove from heat and let cool completely. Strain mint leaves from mixture, then stir in heavy cream. Pour into ice cream maker and freeze according to manufacturer's directions. During last 5 minutes of churning, add Andes mints.
This has a very different taste from store-bought mint chocolate chip, but it's very good!
Last updated 2016-12-25
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