Mint Julep Ice Cream

With lots of bourbon and mint flavor this Mint Julep Ice Cream is just the way to cool off on a hot summer day. It also makes a great addition to a Kentucky Derby party. It has all the flavor of the classic southern cocktail and it is equally refreshing.

Prep Time35

Cook Time10

Refrigerate2

Total Time2 45

Course: Dessert

Cuisine: Southern

Servings: servings

Ingredients

1 1/2 cups heavy cream divided
1 1/2 cups half-and-half divided
1 ounce fresh mint leaves torn into pieces to release oils
6 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/4 cup bourbon
1/4 teaspoon salt

Instructions

Combine 3/4 cup heavy cream, 3/4 cup half-and-half, and mint leaves in a medium saucepan. Bring mixture just to a simmer, then cover and remove from heat. Let sit 30 minutes. Strain and discard mint leaves.
In a large bowl, whisk egg yolks and sugar. Whisk in the mint infused cream mixture. Pour mixture into the same saucepan you used to infuse the cream.
Cook over medium-low heat, stirring continuously, until mixture thickens and coats the back of a wooden spoon. This can take 4 to 10 minutes. If there are any curdled pieces of egg, pour mixture through a fine-meshed sieve. Otherwise pour into a bowl that is set in an ice bath.
Whisk in remaining cream and half-and-half as well as the vanilla, bourbon, and salt.
Refrigerate at least 2 hours and up to 24 hours.
Freeze in an ice cream maker according to manufacturer's instructions

Notes

Makes 1 quart of ice cream.

Nutrition