Full of bourbon and fresh mint, this Mint Julep Ice Cream is a cool, refreshing treat for hot summer days and a perfect addition to a Kentucky Derby celebration. It captures the flavors of the classic Southern cocktail in a creamy frozen dessert.
How To Serve
This ice cream is delicious on its own or served alongside rich pies. It pairs beautifully with Thoroughbred Pie or a warm pecan pie. Serve scoops in chilled bowls or in waffle cones for a summery presentation.
You will need an ice cream maker to churn this recipe, but the process is straightforward and well worth the effort.
How To Make
Start by steeping fresh mint in a mixture of cream and half-and-half to infuse the dairy with mint flavor, then strain out and discard the leaves.
In a large bowl, whisk six egg yolks with one cup of sugar until smooth. Gradually whisk in the mint-infused cream, then return the mixture to a medium saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Take care not to overheat so the eggs don’t curdle; if small curdled bits form, strain the custard through a fine-mesh sieve before proceeding.
Whisk in the remaining cream and half-and-half along with the vanilla, bourbon, and a pinch of salt. Chill the mixture thoroughly—at least two hours, or overnight for best results—before churning. Pour into your ice cream maker and process according to the manufacturer’s instructions. The churned ice cream will be soft; transfer to a container and freeze for several hours to firm up.
More Ice Cream Recipes
- Banana Pudding Ice Cream
- Sweet Potato Ice Cream
- Peach Cobbler Ice Cream
Mint Julep Ice Cream
Ingredients
- 1 1/2 cups heavy cream, divided
- 1 1/2 cups half-and-half, divided
- 1 ounce fresh mint leaves, torn to release oils
- 6 large egg yolks
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/4 cup bourbon
- 1/4 teaspoon salt
Instructions
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Combine 3/4 cup heavy cream, 3/4 cup half-and-half, and the torn mint leaves in a medium saucepan. Bring to a gentle simmer, then remove from heat, cover, and let steep for 30 minutes. Strain and discard the mint.
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In a large bowl, whisk together the egg yolks and sugar until smooth. Whisk the warm, mint-infused cream into the yolks gradually.
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Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon (about 4–10 minutes). If any egg solids form, strain the custard through a fine-mesh sieve. Otherwise, transfer the custard to a bowl set in an ice bath to cool.
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Whisk in the remaining cream and half-and-half, then stir in the vanilla, bourbon, and salt.
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Chill the mixture at least 2 hours or up to 24 hours. Churn in an ice cream maker according to the manufacturer’s instructions. After churning, freeze until firm.
Notes
Nutrition
| Carbohydrates: 39 g
| Protein: 6 g
| Fat: 33 g
Nutrition information is automatically calculated and should be used only as an approximation.
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