Dessert

Fresh Mint with Thin Mint Cookies Ice Cream is for Dessert.

Fresh Mint with Thin Mint Cookies Ice Cream takes several minutes to prepare.

Fresh Mint with Thin Mint Cookies Ice Cream takes several minutes to cook.

Fresh Mint with Thin Mint Cookies Ice Cream makes 12 servings.

The ingredients for Fresh Mint with Thin Mint Cookies Ice Cream are:

2 cups milk
2 cups cream
1 cup granulated sugar, divided
pinch salt
1? teaspoons pure vanilla extract
1 pkg (21.25g) minced fresh mint leaves
5 large egg yolks
15 crushed Thin Mint cookies

Here is how you make Fresh Mint with Thin Mint Cookies Ice Cream:

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt, and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream we recommend blending the milk/mint mixture using an immersion blender. After steeping, return the mixture just to a boil over medium-low heat. While the milk/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ?∕? of the hot mixture into the yolk/sugar mixture. Add another ?∕? of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook ? the process should only take a few minutes. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.Serving Size: Makes about 6 cups (twelve ?-cup servings) Number of Servings: 12Recipe submitted by SparkPeople user LAURAREDDEN.

The nutritional information for Fresh Mint with Thin Mint Cookies Ice Cream is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 284.0

• Total Fat: 16.3 g
• Cholesterol: 138.7 mg
• Sodium: 98.0 mg
• Total Carbs: 30.1 g
• Dietary Fiber: 2.1 g
• Protein: 2.7 g