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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mint Ice Cream

Makes: 8 servings
Serving size: 1/2 Yield: 1 quart
Prep 25 mins Chill 2 hrs Freeze  according to directions of manufacturer Stand 1 hr
Mint Ice Cream
Ingredients
  • 2  cups  whipping cream
  • 2/3  cup  sugar
  • 3/4  cup  fresh mint or basil leaves (about 3/4 oz.)
  • 1  cup  whole milk
  •  Fresh mint or basil leaves (optional)
Directions

1. In a medium saucepan combine cream, sugar, and mint leaves. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour. Strain, discarding mint leaves. Add milk to infused cream mixture. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.

2. Freeze cream mixture in a 1-quart ice cream freezer according to the directions of the manufacturer. Ripen ice cream according to manufacturers directions. Scoop into dessert dishes. Sprinkle with fresh mint or basil leaves. Makes 1 quart.

Nutrition Facts (Mint Ice Cream)
  • Servings Per Recipe 8,
  • cal. (kcal) 289,
  • Fat, total (g) 23,
  • chol. (mg) 85,
  • sat. fat (g) 14,
  • carb. (g) 19,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 18,
  • pro. (g) 2,
  • vit. A (IU) 875,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 36,
  • Potassium (mg) 94,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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