Strawberry Mint Ice Cream

5 from 2 votes

Strawberry Mint Ice Cream is made with wholesome ingredients such as whole milk, cream, and raw honey, combined with the sweetness of ripe strawberries. Making this creamy dessert at home is not only fun but also incredibly rewarding.

Prep Time20

Cook Time20

Chill time4

Total Time4 40

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 258kcal

Author: Christy Faber

Ingredients

2 ¼ cup whole milk
¾ cup heavy cream
⅓ cup raw honey
5 large egg yolks
3 peppermint tea bags
pinch of salt

Strawberry Sauce

2 cups whole strawberries
3 tbsp raw honey

Instructions

Plan Ahead: Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours.
Using a heavy bottomed saucepan such as a Dutch oven, gently warm the milk, cream and honey over medium-low heat.
Stir until honey is all melted. Add 3 tea bags of peppermint tea. Remove from the heat and allow the tea bags to steep in the cream mixture. Taste occasionally and remove the tea bags when your base has reached the desired level of flavour.
Separate the egg yolks from the whites. Whisk the egg yolks separately in a small bowl. Very gradually, begin to whisk ½ cup of the warm (not hot) milk and cream mixture into the egg yolks to bring them up to temperature. (It’s important to do this step very slowly to ensure you don’t accidentally cook the egg yolks.)
Pour the tempered yolk mixture into the saucepan and cook over medium-low heat, stirring continually for about 5-10 minutes until the mixture thickens enough that it coats the back of a spoon.
Pour the custard through a fine wire-mesh strainer into a bowl to remove any lumps.
Place the bowl in the fridge to cool for several hours or place the bowl over an ice bath and stir until the custard is cold. You want to ensure the custard is cold before pouring it into the ice cream machine.
To make the strawberry sauce: In a medium-sized saucepan, combine the strawberries and honey and heat on medium-low heat. Crush the strawberries with the back of a spoon and simmer the mixture for 5-10 minutes until it has thickened and has a consistency similar to jam. Transfer the strawberry sauce to a bowl and either place over an ice bath until very cold or store in the fridge to chill.
Time to churn the ice cream: Pour the cold custard and half of the strawberry sauce into the ice cream maker and churn the ice cream for 10-20 minutes until it resembles soft serve ice cream.
Transfer half of the ice cream into a freezer safe container. Add a layer of strawberry sauce and swirl it through gently with the end of a spoon. Add the rest of the ice cream and top with the final layer of strawberry sauce. Swirl again gently. Freeze the ice cream for a minimum of 4 hours.
When ready to serve, take the ice cream out of the freezer 10 minutes prior to serving to make scooping easier. Enjoy!

Notes

In my opinion, the most difficult step of making ice cream is tempering the egg yolks before incorporating them into the warm cream mixture. Do this step really slowly to guarantee success.
I recommend straining the custard before pouring it into the ice cream machine. This step filters out any bits of cooked egg yolk that may disrupt the texture of the creamy ice cream.
How do I know I’ve churned my ice cream for long enough? It will look like soft serve ice cream and this takes about 15 minutes.
It’s best to enjoy homemade ice cream within several days of making it. Because homemade ice cream doesn’t contain a lot of stabilizers, it will begin to get icy after several days.

Nutrition