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Fresh mint and yogurt ice cream is a refreshing treat that brings together the cooling brightness of garden mint with the creamy tang of yogurt. When the summer heat calls for something light yet luscious, this is my go to dessert. Homemade means you can dial up the mint to taste and savor the pure flavor of real ingredients without additives.
When I first made this ice cream for friends in my backyard, everyone kept reaching for seconds. It has since become the dessert I rely on to impress at summer dinners.
Ingredients
- Caster sugar: Lends the right fine sweetness that dissolves easily
- Cold water: Forms the base for your minty syrup (keep it filtered for the best taste)
- Whole milk: Creates a smooth custard body (opt for fresh and high quality)
- Free range egg yolks: Give the ice cream a silky rich feel (always use the freshest eggs)
- Double cream: Adds luxurious creaminess (select cream with the highest milk fat you can find)
- Fresh mint leaves: Pack the ice cream with pure and vibrant mint flavor (look for deeply green unblemished leaves)
- Natural yogurt: Balances the richness bringing a gentle tang (use full fat for the creamiest result)
Step-by-Step Instructions
- Make the Mint Syrup:
- Gently combine half the caster sugar with the cold water in a small saucepan. Warm over low heat stirring until the sugar dissolves. Increase the heat and simmer for about five minutes to concentrate the flavor. Cool to room temperature which lets the syrup thicken slightly.
- Prepare Your Custard Base:
- In a medium saucepan bring the whole milk just to the boil. In a separate bowl vigorously whisk together egg yolks and the remaining caster sugar until the mixture becomes pale and fluffy. Slowly pour in the hot milk whisking constantly to stop the eggs from scrambling. Return everything to a clean pan and stir gently over low heat. Never boil the custard here. Cook until it thickens enough to coat the back of a wooden spoon. This is your signal for a perfectly set custard.
- Cool and Chill the Mixture:
- Pour the finished custard through a fine mesh strainer into a clean bowl. This removes any lumps. Stir in the double cream and cover the bowl with plastic wrap. Chill in the refrigerator overnight to meld the flavors and develop a smoother texture.
- Blend the Mint:
- The next day pulse the cooled mint syrup with the fresh mint leaves in a mini food processor. Blend until the leaves are finely chopped and you have a vibrant green syrup.
- Finish the Ice Cream Mix:
- Stir the mint syrup together with the custard. Add the natural yogurt mixing thoroughly. The yogurt gives a gentle tang and helps balance the sweetness.
- Churn or Freeze:
- Pour the iced mixture into your ice cream maker. Churn according to the machine's instructions until smooth and frozen. For a no churn version, freeze in a shallow container until nearly solid. Blend the mixture briefly in a food processor then freeze again. Repeat this process two or three more times to get that creamy finish.
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Mint refreshes unlike anything else and yogurt keeps things light enough that you will reach for a second scoop without thinking twice. My children actually squabble over who gets to scrape the bowl when I make this and watching them sneak tastes brings back sweet memories of my own childhood summer days.
Storage Tips
Store your finished ice cream in an airtight container directly in the freezer. Lay a layer of parchment on the surface of the ice cream before sealing to keep out freezer burn and retain its creamy texture. This ice cream keeps its vibrancy for about two weeks though it rarely lasts that long in my house.
Ingredient Substitutions
If you prefer an even fruitier note try swapping part of the mint with a little fresh basil for a surprising twist. Should you want a dairy free option full fat coconut yogurt and coconut cream make good substitutes and bring a pleasant subtlety to the flavor. For a sweeter finish you can exchange caster sugar for honey but dissolve it gently with the syrup so the texture stays smooth.
Serving Suggestions
Serve a generous scoop with fresh fruit especially ripe strawberries or a scattering of toasted nuts for crunch. A drizzle of honey or chocolate sauce transforms this light dessert into an elegant dinner party finale. For special occasions I sometimes serve with crisp shortbread on the side to contrast the coolness.
Cultural Context
Mint based desserts are cherished from North Africa to the Mediterranean and this ice cream brings a fresh take on that timeless flavor. Yogurt adds a nod to classic Turkish and Middle Eastern sweets where tangy dairy often pairs with herbs or fruit. Making your own mint ice cream honors the ritual of home cooking and lets you capture the season in every bite.
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It is always a little victory to serve up something so bright tasting and homemade right from your kitchen. No matter how you tweak it to your own tastes the result will transport you to a sunlit summer garden with every creamy scoop.
Frequently Asked Questions
- → How do you achieve a smooth ice cream texture?
Churning the mixture, or blending it several times during freezing, breaks up ice crystals, resulting in a creamy texture.
- → Can I use dried mint instead of fresh?
Fresh mint provides the best aroma and flavor. Dried mint won’t offer the same vibrant taste or color.
- → Is it necessary to chill the mixture overnight?
Chilling allows flavors to develop and helps the mixture freeze evenly for a smoother consistency.
- → What’s the role of egg yolks in this dessert?
Egg yolks create a rich, custardy base, giving the ice cream stability and a velvety mouthfeel.
- → Can I make this without an ice cream maker?
Yes. Freeze the mixture, then blend and re-freeze a few times to achieve smoothness without special equipment.