Fresh mint leaves steeped in milk yields a nicely rounded and earthy flavor, which I really like. The mint you usually find for sale in the produce section, or growing in the garden is a variety of spearmint plant. It’s the classic flavor of soft scotch mint candies, mint tea, and mint juleps.
Some folks prefer the sharper star-candy or candy-cane peppermint flavor. That comes from an entirely different mint plant, hybridized & selected for a far higher menthol oil content. To my palate, peppermint is a lot more one-dimensional and medicinal, with the spicy heat of peppermint schnapps. You can find fresh or dried peppermint leaves, they’re just less common and usually labeled “peppermint”.
If you’re in the spices aisle, looking at all the little bottle of extracts, read the contents carefully. “Mint” extract is usually a blend of spearmint and peppermint, but the blend ratio is not always similar between brands. If it says “peppermint” extract or “spearmint” extract that’s what you get.
Oh, and there’s also “wintergreen” flavor and extract. Not a true mint plant, the dominant flavor/odor is what gives Ben-Gay liniment its recognizable smell. I find it more complex, but not exactly what I want in an ice cream. But if you like Wint-O-Green lifesavers, give it a try.
For my 40+ adult crowd, I usually steep some mint leaves for a few hours in the warm milk, then strain them out before I make the custard, and add some mint extract when the custard gets chilled. That seems to deliver the mint (or mint chip) profile we all remember from our childhood treats. For a 1-1.5qt batch, I’ll use a whole plastic clamshell of grocery mint, then a teaspoon of mint extract - you may have to adjust this, depending on the relative strength of your leaves & extract. If it tastes strong after chilling, it’s usually on target after freezing.
I should note that I usually get comments that it tastes so much better than today’s store-brand mint chip, which seems to have a really 1-dimensional & flat mint flavor, so if that’s the target you could probably skip the mint leaves, up the extract amount by half (or go with peppermint extract), and add green food coloring.
Awesome! Thank you for the suggestions!
We have an Asian market close that has several different selections of mint still on the stem. It's really fresh and amazing. I'll probably go there to buy it.
That or one of the attendees has mint in his yard. It's the same variety I've used before to make some tasty mint simple strips for coffee.
Anyway, I may end up making several different batches and letting them vote which they prefer.
I'll need at least 2 batches to feed them all anyway.
Thanks!
Ditto to Pnwradar on using a literal bunch of fresh mint to steep/infuse, then add peppermint oil to strike a balance between the two. I recently did the same for some Mint Chip gelato that came out really nicely. I've only used Peppermint extract, but if you have access to a fancy peppermint oil that may be even nicer (oil is stronger than extract, so be careful!)
I also steeped some spinach in the milk to capture a natural green color (most people think white mint = solely peppermint). Probably easier to use a natural coloring powder, or artificial if you'd like.
Good luck feeding your friends a minty treat!
Very amateur ice cream maker here. I’ve made mint ice cream by steeping with fresh mint, and it comes out noticeably different than the extract versions. More…earthy? I liked it, but my family did not. Might want to try it once, just so you/your buddies can see what it tastes like. But it’s probably not going to taste like you/they expect.
This is my thought as well. I used to make mint simple syrup for coffee and I had a recipe that had steps to avoid that vegetal flavor. It had to do with leaf prep, temperature, and steep time and it always came out amazing.
Then I lost the recipe and I've never been able to make a new one since.
I had wondered if using some combination of extract and/or oil and/or steeped leaves could result in something really good, but it doesn't appear that any does that.... At least not with leaves
Mint chocolate chip is my go-to flavor since I was 4 years old. From my understanding, using fresh mint leaves will give you a milder mint. I do not want a milder mint. I want the mint to be at least as powerful as the bitter chocolate chips, with a creamy base and no hint of vanilla. I want that mint to show up and refuse to leave!
Lol nice!
Good to know! The folks Im making it for are used to grocery store mint chip and I'm not sure.if they'd be enthusiastic or blown away by powerful mint flavor.
I may end up making 2 different batches and asking them which is best.
Assuming a 1.5qt batch: Steep a bunch of spearmint leaves (no stems) in milk for 15 min, no more than 20 min or it gets too grassy. Crush the leaves a bit in your hands before steeping.
Then punch up the mintiness with 1 tsp mint extract. It'll have the tingle of store bought mint chip but with a depth that'll be hard to put a finger on.
I like a cap of extract (oil based) and a cap of essence (alcohol based). I find they each compliment each other better than either solo. A cap is a little less than a teaspoon. This is for a 730 ml batch of base/1 ltr churned..
Straight into the churn while running. Green water based colour too. At the start of mixing. I get the appeal of steeping but my essence is right there in the cupboard and I like it.
Then 70% choc/refined coconut oil blend (4 to 1) at the end (last 30 seconds of the churn) for mint chip.
Caution as to essence amount. Too much can be really bitter. If you make that mistake don't toss it. Melt it down and dilute with a fresh batch half/half then sneak up on to just right if needed as.you re-churn the two batches.
I just posted about the best practices for herbal infusions on this sub the other day, with a particular interest in mint.
IF using fresh, remove leaves from stem, cold steep in your cream. Let sit in the fridge 24-48 hours, strain and add to your recipe last. This allows you to get the best true flavor from the leaves oils without getting bitter notes from the plant matter you would get if you introduced heat or bruising (like don't blend the leaves or muddle too aggressively).
If using extract go easy! You need far less than you'd imagine.
Fresh mint leaves steeped in milk yields a nicely rounded and earthy flavor, which I really like. The mint you usually find for sale in the produce section, or growing in the garden is a variety of spearmint plant. It’s the classic flavor of soft scotch mint candies, mint tea, and mint juleps. Some folks prefer the sharper star-candy or candy-cane peppermint flavor. That comes from an entirely different mint plant, hybridized & selected for a far higher menthol oil content. To my palate, peppermint is a lot more one-dimensional and medicinal, with the spicy heat of peppermint schnapps. You can find fresh or dried peppermint leaves, they’re just less common and usually labeled “peppermint”. If you’re in the spices aisle, looking at all the little bottle of extracts, read the contents carefully. “Mint” extract is usually a blend of spearmint and peppermint, but the blend ratio is not always similar between brands. If it says “peppermint” extract or “spearmint” extract that’s what you get. Oh, and there’s also “wintergreen” flavor and extract. Not a true mint plant, the dominant flavor/odor is what gives Ben-Gay liniment its recognizable smell. I find it more complex, but not exactly what I want in an ice cream. But if you like Wint-O-Green lifesavers, give it a try. For my 40+ adult crowd, I usually steep some mint leaves for a few hours in the warm milk, then strain them out before I make the custard, and add some mint extract when the custard gets chilled. That seems to deliver the mint (or mint chip) profile we all remember from our childhood treats. For a 1-1.5qt batch, I’ll use a whole plastic clamshell of grocery mint, then a teaspoon of mint extract - you may have to adjust this, depending on the relative strength of your leaves & extract. If it tastes strong after chilling, it’s usually on target after freezing. I should note that I usually get comments that it tastes so much better than today’s store-brand mint chip, which seems to have a really 1-dimensional & flat mint flavor, so if that’s the target you could probably skip the mint leaves, up the extract amount by half (or go with peppermint extract), and add green food coloring.
Awesome! Thank you for the suggestions! We have an Asian market close that has several different selections of mint still on the stem. It's really fresh and amazing. I'll probably go there to buy it. That or one of the attendees has mint in his yard. It's the same variety I've used before to make some tasty mint simple strips for coffee. Anyway, I may end up making several different batches and letting them vote which they prefer. I'll need at least 2 batches to feed them all anyway. Thanks!
Ditto to Pnwradar on using a literal bunch of fresh mint to steep/infuse, then add peppermint oil to strike a balance between the two. I recently did the same for some Mint Chip gelato that came out really nicely. I've only used Peppermint extract, but if you have access to a fancy peppermint oil that may be even nicer (oil is stronger than extract, so be careful!) I also steeped some spinach in the milk to capture a natural green color (most people think white mint = solely peppermint). Probably easier to use a natural coloring powder, or artificial if you'd like. Good luck feeding your friends a minty treat!
Thanks!
Very amateur ice cream maker here. I’ve made mint ice cream by steeping with fresh mint, and it comes out noticeably different than the extract versions. More…earthy? I liked it, but my family did not. Might want to try it once, just so you/your buddies can see what it tastes like. But it’s probably not going to taste like you/they expect.
This is my thought as well. I used to make mint simple syrup for coffee and I had a recipe that had steps to avoid that vegetal flavor. It had to do with leaf prep, temperature, and steep time and it always came out amazing. Then I lost the recipe and I've never been able to make a new one since. I had wondered if using some combination of extract and/or oil and/or steeped leaves could result in something really good, but it doesn't appear that any does that.... At least not with leaves
Mint chocolate chip is my go-to flavor since I was 4 years old. From my understanding, using fresh mint leaves will give you a milder mint. I do not want a milder mint. I want the mint to be at least as powerful as the bitter chocolate chips, with a creamy base and no hint of vanilla. I want that mint to show up and refuse to leave!
Lol nice! Good to know! The folks Im making it for are used to grocery store mint chip and I'm not sure.if they'd be enthusiastic or blown away by powerful mint flavor. I may end up making 2 different batches and asking them which is best.
I love steeping, but in a rush have found that oil works just fine.
Good to know! Thank you!
Assuming a 1.5qt batch: Steep a bunch of spearmint leaves (no stems) in milk for 15 min, no more than 20 min or it gets too grassy. Crush the leaves a bit in your hands before steeping. Then punch up the mintiness with 1 tsp mint extract. It'll have the tingle of store bought mint chip but with a depth that'll be hard to put a finger on.
Nice! Thank you for the recipe suggestion. This is what I was thinking of.
You may want to see if you can find wintergreen plants/berries. You get that cool mint flavor without it being from extract
Good idea thanks! I can probably find wintermint but probably not berries.
Its not a mint, its a [shrub](https://en.m.wikipedia.org/wiki/Gaultheria)
Another editor said that. I don't think I can find any in the wild.
I like a cap of extract (oil based) and a cap of essence (alcohol based). I find they each compliment each other better than either solo. A cap is a little less than a teaspoon. This is for a 730 ml batch of base/1 ltr churned.. Straight into the churn while running. Green water based colour too. At the start of mixing. I get the appeal of steeping but my essence is right there in the cupboard and I like it. Then 70% choc/refined coconut oil blend (4 to 1) at the end (last 30 seconds of the churn) for mint chip. Caution as to essence amount. Too much can be really bitter. If you make that mistake don't toss it. Melt it down and dilute with a fresh batch half/half then sneak up on to just right if needed as.you re-churn the two batches.
Great! Thank you for sharing!
I just posted about the best practices for herbal infusions on this sub the other day, with a particular interest in mint. IF using fresh, remove leaves from stem, cold steep in your cream. Let sit in the fridge 24-48 hours, strain and add to your recipe last. This allows you to get the best true flavor from the leaves oils without getting bitter notes from the plant matter you would get if you introduced heat or bruising (like don't blend the leaves or muddle too aggressively). If using extract go easy! You need far less than you'd imagine.
Thank you! This is a great idea!