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Fresh Mint Ice-Cream

Recipe by Tad Lombardo

Fresh mint makes this ice-cream a summer treat to remember.

  • 2 cups cream (35% fat)
  • 2 cups milk (full fat)
  • Pinch salt
  • 2 bunches fresh mint
  • 1 cup sugar
  • 8 large free range egg yolks
  1. Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from the heat and allow to steep for at least 1 hour (best left overnight in the refrigerator to get the full flavour of mint.)
  2. In a medium bowl whisk together the sugar and the egg yolks, set aside.
  3. Remove mint from the milk mixture and discard. Return the milk mixture to the heat and bring just to a simmer. Using a measuring cup or ladle, slowly pour a half of cup of the hot milk mixture into the egg yolk mixture to temper it, whisking constantly. Continue adding the milk mixture half a cup at a time until it has all been incorporated.
  4. Pour mixture back into the saucepan and cook over low heat stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of a spoon and when you draw a line with your finger, the line retains shape.
  5. Pour the mixture through a fine sieve. Cover and chill for 1 hour in the refrigerator.
  6. Pour into an ice-cream maker in accordance with manufacturer’s instructions until set, but not hard. Transfer to a plastic container and freeze at least 4 hours to ripen.

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