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Prep time
5 minutes
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Cook time
8 hours 5 minutes
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Serves
8
Author Notes
Ever since I made my first batch of Nigella Lawson's No-Churn Coffee Ice Cream, I have been in love with the speed and ease of making no-churn ice creams. When a friend, who doesn't have an ice cream maker, asked if the fresh mint ice cream I made (David Lebovitz's recipe) was no-churn, I had to tell her it was not. However, it got me thinking, could it be done? I took techniques from both David Lebovitz and Nigella Lawson and the result is this fresh mint no-churn ice cream.
While this is a no-churn ice cream, it doesn't mean there is no cooking. The key to this ice cream's flavor is the steeping of fresh mint leaves in heavy cream. (It is best with peppermint rather than spearmint, but I won't say no to either one.) So, unlike other no-churn ice creams, this one requires a bit of time for steeping and cooling.
This ice cream has no artificial flavors or colors (which is evident in its very pale green color). Chopped bittersweet chocolate could be added to make a mint chocolate chip ice cream but I prefer it as is.
—She's Almost Always Hungry
Ingredients
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2 cups
fresh mint leaves, packed
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2.5 cups
heavy cream
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Pinch
salt
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14 ounces
sweetened condensed milk
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2-3 tablespoons
vodka, optional*
Directions
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In a medium saucepan, warm the heavy cream, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
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Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.
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To prevent a film from forming on the top of the mixture, press a piece of plastic wrap directly onto the mixture. Place in the refrigerator to cool completely (at least 2 hours).
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Place the cooled heavy cream mixture and sweetened condensed milk into the bowl of a stand mixture. Start on low speed to combine the ingredients then slowly raise the speed to medium. Whisk until soft peaks form and the mixture is airy. Gently whisk in the vodka.
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Scrape the ice cream into airtight containers. Cover and freeze for at least 6 hours or overnight.
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*Alcohol helps to keep the ice cream soft because it never freezes hard. If you omit the alcohol, allow the ice cream to sit at room temperature for 10 minutes before serving.
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