Refreshing and decadent, Vanilla Bean and Fresh Mint Ice Cream is the ultimate homemade treat when you crave something cool, creamy, and full of flavor. Every bite is a dance of silky vanilla custard and herbal mint, capturing the magic of summer in a single scoop. This recipe strikes the perfect balance between sweet sophistication and playful freshness, making it a standout dessert for impressing guests or simply spoiling yourself on a hot afternoon.
Ingredients You’ll Need
The beauty of Vanilla Bean and Fresh Mint Ice Cream is how just a handful of pure, vibrant ingredients can blend into something so extraordinary. Each component plays a key role in the texture, richness, and bright flavor that set this ice cream apart.
- Heavy cream: Brings luscious richness and a smooth, creamy base that makes every scoop irresistible.
- Whole milk: Lightens the texture while preserving a luxurious mouthfeel.
- Granulated sugar: Sweetens the ice cream and helps deliver that classic scoopable consistency.
- Vanilla bean (split and scraped): Infuses the custard with real, aromatic vanilla specks that deepen flavor and add visual appeal.
- Fresh mint leaves: Provide a gentle, cooling note that’s far more nuanced and natural than any extract.
- Egg yolks: Create a silky custard base and give the ice cream a rich, golden hue.
- Pinch of salt: Enhances all the other flavors and underscores the sweetness perfectly.
How to Make Vanilla Bean and Fresh Mint Ice Cream
Step 1: Infuse the Cream with Vanilla and Mint
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, the seeds and pod of the vanilla bean, and the fresh mint leaves. Gently heat the mixture over medium heat until it’s steaming and fragrant, but not boiling—this is where all the magic of flavor starts. Remove from the heat, cover the pan, and let everything steep for 30 minutes, allowing the mint and vanilla to work their wonders.
Step 2: Strain and Rewarm the Mixture
After infusing, strain out the mint leaves and vanilla pod, making sure to press out every last drop of that aromatic milk mixture. Return the liquid to the saucepan and warm it gently again, just enough to bring it back to temperature.
Step 3: Temper the Egg Yolks
In a heatproof bowl, whisk the egg yolks with a pinch of salt until they’re creamy. While whisking constantly, slowly pour the warm, infused cream mixture into the yolks. This keeps the yolks from scrambling and ensures a rich, velvety custard base for your Vanilla Bean and Fresh Mint Ice Cream.
Step 4: Cook the Custard
Pour the yolk mixture back into the saucepan and cook over low heat, stirring continuously. Be patient—keep stirring until the custard thickens just enough to coat the back of a spoon, somewhere between 170–175°F. Make sure not to let it boil, as overheating can curdle the custard.
Step 5: Strain and Chill
Once thickened, strain the custard through a fine-mesh sieve into a clean bowl to catch any tiny bits of egg. Allow it to cool to room temperature, cover, and refrigerate for at least 4 hours or overnight. This slow chilling helps the flavors deepen and ensures a smoother texture in the finished ice cream.
Step 6: Churn and Freeze
Churn the chilled custard in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve texture. Transfer your fresh Vanilla Bean and Fresh Mint Ice Cream to an airtight container, then freeze for another 2–4 hours until firm and perfectly scoopable.
How to Serve Vanilla Bean and Fresh Mint Ice Cream
Garnishes
A sprinkle of chocolate shavings, a few fresh mint leaves, or even a dusting of crushed pistachios make great finishing touches. The beauty of Vanilla Bean and Fresh Mint Ice Cream is that it looks and tastes elegant on its own, but these little extras can make each bowl feel truly special.
Side Dishes
This ice cream is a delightful partner for warm desserts like fudgy brownies, freshly baked fruit crisps, or soft molasses cookies. For a more elevated presentation, consider serving it alongside almond biscotti or buttery pound cake.
Creative Ways to Present
Get playful by layering scoops in mason jars with fresh berries or cookie crumbles, or sandwich a scoop between homemade chocolate chip cookies. You can even scoop it into tiny cones for a fun, mini-dessert flight at summer parties.
Make Ahead and Storage
Storing Leftovers
Store Vanilla Bean and Fresh Mint Ice Cream in an airtight container in the freezer. Press a piece of parchment or wax paper directly onto the surface before sealing the lid to help prevent ice crystals from forming and to maintain that creamy texture.
Freezing
Homemade ice cream is best enjoyed within two weeks, as fresh mint flavor can fade over time. If you plan to keep your Vanilla Bean and Fresh Mint Ice Cream longer, make sure to store it at the back of the freezer where the temperature is most stable.
Reheating
While you won’t need to “reheat” ice cream, if it becomes too hard in the freezer, let it sit at room temperature for about 5–10 minutes before scooping. This little pause makes it easier to serve and brings out the full spectrum of vanilla and mint.
FAQs
Can I use mint extract instead of fresh mint leaves?
You could, but I highly recommend sticking to fresh mint leaves for this ice cream. They impart a delicate herbal flavor that feels vibrant and fresh, rather than overpowering or toothpaste-like.
What if I don’t have an ice cream maker?
No problem! After chilling, pour the custard into a freezer-safe container and stir vigorously every 30–45 minutes until it firms up. The texture won’t be quite as smooth, but you’ll still get to enjoy your Vanilla Bean and Fresh Mint Ice Cream without special equipment.
Can I substitute vanilla extract for the vanilla bean?
Absolutely, though the flavor will be less nuanced. Use two teaspoons of good-quality vanilla extract, adding it after the custard has chilled. If you love those little flecks and deeper aroma, the real vanilla bean is worth seeking out.
Is it possible to make this ice cream dairy-free?
You can try swapping the heavy cream and milk for canned coconut milk and a plant-based cream alternative, but the texture and richness will differ. The key elements of Vanilla Bean and Fresh Mint Ice Cream rely on dairy for their classic creaminess.
How can I make the mint flavor more intense?
For a stronger mint flavor, use more mint leaves or let the cream mixture steep a bit longer. Just be careful not to overdo it, as too long can make the flavor overly grassy.
Final Thoughts
If you’re looking for a dessert that transforms simple ingredients into a show-stopping scoop, Vanilla Bean and Fresh Mint Ice Cream is your answer. Give it a try, share it with friends, and discover just how exciting homemade ice cream can be—there’s a good chance it’ll become a summertime tradition!
Print
Vanilla Bean and Fresh Mint Ice Cream Recipe
- Total Time: 45 minutes (plus chilling and freezing time)
- Yield: 1 quart 1x
- Diet: Vegetarian
Description
Indulge in the refreshing combination of vanilla bean and fresh mint with this homemade ice cream recipe. Creamy, herbaceous, and utterly delicious, this mint-infused treat is perfect for cooling down on a hot summer day.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (split and scraped)
- 1 cup fresh mint leaves (loosely packed)
- 5 large egg yolks
- Pinch of salt
Instructions
- Infuse the Cream: In a saucepan, combine cream, milk, sugar, vanilla bean, and mint. Heat until steaming, then steep for 30 minutes.
- Prepare the Custard: Strain out mint and vanilla, rewarm the mixture, and temper egg yolks. Cook until thickened.
- Chill and Churn: Strain custard, cool, chill, churn in an ice cream maker, and freeze until firm.
Notes
- Use fresh mint for best flavor.
- Consider using vanilla extract as an alternative to vanilla bean.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg
