Glace à la Menthe
(Mint Glace) Recipe

Origin: France      Period: Traditional

This is a classic French 'glace', a French-style ice cream that's made with a custard base that contains egg yolks. This makes the resultant ice cream very rich and silky as compared with other types and styles of ice cream.

Ingredients:

250ml milk
1/2 bunch fresh mint, leaves finely chopped
35g sugar
2 egg yolks

Glace à la Menthe
(Mint Glace) Preparation:

Method:

Add the milk to a pan and heat gently, stirring frequently, until it just comes to a boil. Take off the heat, add the mint leaves then stir to combine, cover and set aside to infuse for about 1 hour.

Meanwhile combine the egg yolks and sugar in a bowl. Whisk together until pale and creamy then slowly add the milk, whisking all the while. When thoroughly combined pour the mixture into a saucepan and cook over medium heat, stirring continually, until it thickens to the point where it will easily coat the back of a spoon.

Take off the heat and strain into a bowl then set aside to cool before covering and placing in a refrigerator for at least 2 hours. Pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

Read: Recipe Articles and Reviews

More European recipes...

More dessert recipes...

More Traditional recipes...

More recipes for Eggs...

More Ice cream, sorbet and sherbet recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary