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+ servings

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.
Course Dessert
Cuisine Southern
Prep Time 35 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 45 minutes
Servings 1 quart

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