Recipe: Mint Ice Cream

When I was a child, chocolate chip mint ice cream was always my favorite. These days, I actually prefer mint without the chocolate chips, which is weird because I still like chocolate! Now I make my own ice cream, so that I can use nourishing grass-fed raw milk and raw pastured eggs. You can read my Homemade Vanilla Ice Cream post if you want more information about why I use these ingredients.

This ice cream recipe is probably my favorite one yet! I added a little bit of natural green food coloring just for fun. Green is probably the easiest natural food coloring to use. Read about How to Make Natural Food Coloring for my tips (hint: I don't use spinach puree like what is commonly used; I found something easier!).

3 c. raw milk, divided
1 c. raw cream
3 egg yolks
½ c. raw honey
1 vanilla bean
1 bunch mint
natural green food coloring (optional)

In a small saucepan, gently heat half of the raw milk on medium-low heat with the mint and vanilla bean (split down the center). The goal is to keep the ice cream as raw as possible, so we don't want to heat all of it, nor do we want to boil it to death. When the edges begin to bubble, remove from heat and let the mint and vanilla continue to steep for 10 minutes.

If you are using pasteurized ingredients, you can heat them all.

Strain the milk and put in a blender with the rest of the milk as well as the remaining ingredients and mix.

Pour the liquid in an ice cream maker and freeze according to manufacturer's directions. Feel free to add chocolate chips the last 5 minutes of churning if desired.

Store finished ice cream in an ice cream tub.


Printable: Mint Ice Cream

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