Here’s a question, what are your top five favorite ice cream flavors? Is it a tough one? Maybe this isn’t something I should admit, but I’ve got my top five on lock. Chocolate chip cookie dough, coffee, vanilla Swiss almond, crème fraiche, and fresh mint (chip or no chip but always fresh). You can call me basic if you want, but there they are. Top five favorites right now. While they’ve changed over the years, these are the only flavors that live in our freezer year round, plus chocolate, ‘cuz Moses is partial to chocolate ice cream.
Sadly, I have to confess that I’ve never made my own fresh mint ice cream and after making this one, I can’t figure out why. It’s infinitely better than the store bought version because of the secret ingredient (yes, I’m clearly a fan of secret ingredients). And here’s the thing, I’ve been teaming up with Pernod Classic for the last few months and I’ve been loving how versatile their product is. I’ve added it to salmon poke and my mom’s spaghetti and clams and have been insanely impressed by how much flavor a little Pernod Classic can impart. And now, I’ve put it to fresh mint ice cream and gah, it’s perfection.
You know that vodka in your ice cream trick (it helps it reach that perfect scoopable, ice-free texture since alcohol doesn’t ever fully freeze)? Well, I subbed Pernod Classic for vodka and goodness gracious, it’s a dream. I love how it enhances that fresh mint flavor, while subtly infusing it with notes of anise, fennel, and maybe even carnations. And it really rounds out the sweetness of the ice cream by really pulling out that bit of saltiness. Guys, I think this is my new favorite fresh mint ice cream. Wish I could have you all over to try a spoonful, but since I can’t, I’ll give you the recipe instead. ;)
FRESH MINT ICE CREAM
Makes about 4 cup
- 6 large egg yolks
- 2 c. heavy cream
- 1 ¾ c. whole milk
- ½ c. granulated sugar
- ¼ c. sweetened condensed milk
- ½ tsp. kosher salt
- 2 Tbsp. Pernod Classic
- ¾ oz. fresh mint leaves, coarsely chopped
- Mixing bowls
- Measuring cups and spoons
- Medium saucepan
- Wooden spoon
- Fine mesh sieve
- Immersion blender
- Ice cream machine
- In a medium bowl, lightly whisk the egg yolks and set aside.
- Bring the cream, milk, and sugar to a simmer in a medium saucepan over medium-high heat (you can heat on high, but watch it very carefully if you do).
- Stream in half of the milk mixture into the beaten egg yolks, whisking constantly the entire time. Add the egg mixture back into the milk mixture and cook for 3-4 minutes or until the mixture can coat the back of a wooden spoon (you’re making a custard).
- Remove pan from heat and mix in the condensed milk, salt, and Pernod Classic. Strain the custard through a fine-mesh sieve into a bowl set over an ice bath and add the chopped mint. Let cool for 30-40 minutes then cover bowl with plastic wrap and transfer to refrigerator to chill overnight.
- Use an immersion blender (a regular blender will work just fine) to blend in the mint then strain through a fine mesh sieve. Churn in your ice cream maker as directed by the manufacturer (I churned mine for 30 minutes).
- Transfer to desired container, cover, and freeze for at least 2-3 hours.
- Serve with fresh mint sprigs and enjoy!
Thank you to Pernod Classic for sponsoring this post. This recipe is the third recipe in this series of four, so be sure to check back next month for my final recipe! You can find other great recipes, cocktails, and tips by checking out the hashtag #PernodCooking on social media.