---
title: "Mint Ice Cream with After Eight"
url: /mint-ice-cream-with-after-eight/
canonical_url: https://flowers-recipes.com/mint-ice-cream-with-after-eight/
language: en
alternates:
  pl: https://flowerek.com/lody-mietowe-z-eight/
  de: https://barbaras-kochbuch.de/pfefferminzeis-mit-after-eight/
  en: https://flowers-recipes.com/mint-ice-cream-with-after-eight/
  x-default: https://flowers-recipes.com/mint-ice-cream-with-after-eight/
published: "2015-05-25"
last_updated: "2015-05-25"
type: recipe
author: Basia
prerequisites:
  - /category/baking-and-desserts/
  - /category/desserts/
related:
  - /creamy-ice-cream-with-cookies-and-chocolate-sauce/
  - /raspberry-sorbet/
  - /ice-bomb/
  - /plums-in-batter-with-vanilla-ice-cream/
categories:
  - "Baking & Desserts"
  - Desserts
tags:
  - "ice cream"
  - mint
servings: "1 liter"
rating:
  score: 10
  best: 10
  votes: 1
comments: 1
image: https://flowers-recipes.com/images/2015/05/lody-mietowe-230x150.jpg
summary: "Creamy homemade mint ice cream made with fresh mint leaves and egg yolks, with chopped After Eight mints stirred in."
---

# Mint Ice Cream with After Eight

Creamy homemade mint ice cream made with fresh mint leaves and egg yolks, with chopped After Eight mints stirred in.

**This page in other languages:** [Polski (pl)](https://flowerek.com/lody-mietowe-z-eight.md) · [Deutsch (de)](https://barbaras-kochbuch.de/pfefferminzeis-mit-after-eight.md)

**Published:** May 25, 2015 · **Author:** Basia · **Servings:** 1 liter · **Rating:** 10/10 (1 votes)

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## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/)
- [Category: Desserts](https://flowers-recipes.com/category/desserts/)
- [Creamy Ice Cream with Cookies and Chocolate Sauce](https://flowers-recipes.com/creamy-ice-cream-with-cookies-and-chocolate-sauce/) — Creamy milk powder ice cream with crushed chocolate cookies and homemade chocolate sauce.
- [Raspberry Sorbet](https://flowers-recipes.com/raspberry-sorbet/) — Raspberry sorbet, no ice cream maker needed
- [Ice Bomb](https://flowers-recipes.com/ice-bomb/) — Ice bomb: cold, tasty, delicate and so different from plain ice cream. Wonderfully cooling on cool days.
- [Plums in Batter with Vanilla Ice Cream](https://flowers-recipes.com/plums-in-batter-with-vanilla-ice-cream/) — A quick and easy way to make a good dessert. Plums are perfect, but bananas and apples can be fried in batter too.

## Ingredients

- 250 ml whole milk
- 100 g sugar
- 500 ml heavy cream
- a pinch of salt
- 2 cups mint leaves
- 5 egg yolks
- A few After Eight mints

## Instructions

It happened. I bought an ice cream maker to make my family happy, and now I have no choice: every once in a while I have to churn up a new ice cream and figure out how to make room in the freezer.

Mint ice cream with After Eight is the second ice cream I made in the ice cream maker. I liked it even more than the first one, so it gets to go first here. David Lebovitz used chocolate for this ice cream. I grabbed the leftover After Eight mints instead, and I'm very happy with the combination. I also used less sugar, and the ice cream still seemed a bit too sweet to me. I think I probably couldn't have eaten much of it with the original amount of sugar… If you like very sweet ice cream, add 150 g of sugar.

Either way, I recommend this mint ice cream. With chocolate or without… it's delicious, creamy, and full of the aroma of egg yolks and mint.

Mint Ice Cream with After Eight

The ingredients below make 1 liter of ice cream.

## Directions - Mint Ice Cream with After Eight:

In a small saucepan, heat the milk, sugar, half of the cream, the salt, and the washed mint leaves. When the mixture comes to a boil, take it off the heat, cover it, and set it aside for an hour so it can "steep" in the mint flavor.

After an hour, strain the mixture through a sieve and squeeze the mint well to get as much mint flavor out of it as possible. Heat the milk mixture again.

Pour the remaining cream into a large bowl.

Put the egg yolks in a large bowl and whisk them well with a fork (or a whisk). Slowly add the milk mixture to the yolks, stirring constantly, then pour everything back into the saucepan. Heat the mixture over low heat (170°C / 340°F), stirring constantly, until it thickens and coats the spatula or spoon. Pour all of the hot mixture into the remaining cream, stir, and let it cool. Refrigerate for a few hours (preferably overnight), then churn the ice cream in the ice cream maker according to its instructions.

Chop the After Eight mints and either mix them into the ice cream or layer them with it. Transfer to a container, cover, and chill in the freezer.

Enjoy! 🙂

[Inspiration](http://www.davidlebovitz.com/2010/05/mint-chip-ice-cream-recipe-chocolate/)

## Comments (1)

- **naleśniki** · 2015-06-01 22:02
  Your ice cream looks so delicious. I think I'm going to run and try this recipe, yum :)

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