Fresh Garden Mint Ice Cream
Fresh Garden Mint Ice Cream recipe
Yield
12 servingsPrep
25 minCook
15 minReady
3¾ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
pineapple, fresh
fresh, crushed finely |
*
|
| 2 | cups |
mint leaves
crush finely |
*
|
| 1 | cup |
light corn syrup
|
|
| 1 | cup |
pineapple juice
unsweetened |
|
| 2 | cups |
milk
|
|
| 2 | cups |
heavy whipping cream
|
|
| ¼ | cup |
creme de menthe
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 355 | ml |
water
|
|
| 237 | ml |
pineapple, fresh
fresh, crushed finely |
*
|
| 473 | ml |
mint leaves
crush finely |
*
|
| 237 | ml |
light corn syrup
|
|
| 237 | ml |
pineapple juice
unsweetened |
|
| 473 | ml |
milk
|
|
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
creme de menthe
|
* |
Directions
Combine sugar and water; cook and stir until mixture boils.
Cook to soft ball stage (235 degrees F).
Add mint leaves; cook about 10 minutes longer.
Remove from heat; strain.
Add corn syrup; let cool.
Add remaining ingredients; freeze in hand-turned or electric ice cream freezer.
Let ripen.
