MINT ICE CREAM
Easiest, tastiest way to turn fresh mint into ice cream! This no-cook recipe preserves the raw mint's intensity.
Provided by Rafael
Time 4h30m
Yield 16
Number Of Ingredients 7
Steps:
- Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 22 g, Cholesterol 43.2 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.2 g, Sodium 97.8 mg, Sugar 19.9 g
MINT ICED TEA
Steps:
- Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.
Nutrition Facts : Calories 51 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 11 milligrams, Carbohydrate 13 grams, Protein 0 grams, Sugar 13 grams
MINT ICE CUBES
These wonderful little cubes add just a touch of flavor to those summertime glasses of lemonade.
Provided by Skuba
Categories Drinks Recipes
Time 6h10m
Yield 12
Number Of Ingredients 2
Steps:
- Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.
Nutrition Facts : Sodium 1.2 mg
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
MINT ICE CREAM
Provided by Food Network
Categories dessert
Time 25m
Yield 10 (1/2cup) servings
Number Of Ingredients 5
Steps:
- Special Equipment: Mix It In Soft-Serve Ice Cream Maker
- Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
- Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
MINT ICE
Provided by Bill Yosses
Categories quick, condiments
Time 20m
Yield 8 servings
Number Of Ingredients 3
Steps:
- In a pot, combine sugar with 2 cups water, and bring to a boil, stirring until sugar is dissolved. Let cool.
- Bring a pot of water to a boil. Fill a large bowl with water and ice. Plunge mint, stems and all, into boiling water for 10 seconds. Remove mint to ice water. Let cool.
- Squeeze excess water from mint; purée with syrup in a blender. Strain through a fine sieve. Transfer to a covered container, and freeze until solid, at least 4 hours.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 50 grams
MINT ICE MILK
Use this recipe to garnish Chilled Rhubarb Soup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Bring a medium pot of water to a boil. Add mint; return water to a boil. Using a slotted spoon, immediately plunge mint into an ice-water bath. Lift out mint; drain well. Reserve ice-water bath.
- Bring milk to a simmer in a medium saucepan over medium heat. Add mint. Remove from heat. Let cool slightly.
- Working in batches (so that blender is never more than halfway full), blend milk mixture until mint is pureed, at least 1 minute per batch. Pass through a fine sieve into a stainless-steel bowl set in reserved ice-water bath.
- Stir simple syrup and corn syrup into milk-mint mixture. Let stand until cold, stirring occasionally. Refrigerate until very cold, at least 2 hours (or overnight).
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze at least 1 hour. Before serving, let stand at room temperature to soften slightly.
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