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15 Ratings
5 star values:
3
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
Back to Mint-Cookie Ice Cream Made with Girl Scout Thin Mint Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 1/2 quarts
thin-mint-ice-cream-mslb7115.jpg
Ingredients
Ingredient Checklist
2 cups heavy cream
2 cups whole milk
2 bunches fresh mint
Pinch of salt
1 cup sugar
8 large egg yolks
1 cup coarsely chopped Girl Scout Thin Mint cookies
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 1/2 quarts
thin-mint-ice-cream-mslb7115.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
thin-mint-ice-cream-mslb7115.jpg
thin-mint-ice-cream-mslb7115.jpg
Ingredients
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 2 bunches fresh mint
- Pinch of salt
- 1 cup sugar
- 8 large egg yolks
- 1 cup coarsely chopped Girl Scout Thin Mint cookies
Directions
Combine cream, milk, mint, and salt in a medium saucepan. Bring to a simmer. Immediately remove from heat and let steep at least 1 hour and up to overnight, covered, in the refrigerator.
In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture; discard mint. Bring milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added.
Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 1 hour and up to overnight.
Pour custard into a 2-quart ice cream maker; add chopped thin mints and process according to manufacturers’ instructions until set but not hard.
Transfer the soft ice cream to a loaf pan, cover and freeze at least 4 hours and up to overnight.
Reviews
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
15 Ratings
5 star values:
3
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
15 Ratings
5 star values:
3
4 star values:
6
3 star values:
5
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 6
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Mint-Cookie Ice Cream Made with Girl Scout Thin Mint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mint-Cookie Ice Cream Made with Girl Scout Thin Mint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
