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Backyard Mint Ice Cream with Mint Hot Fudge Sauce

Backyard Mint Ice Cream with Mint Hot Fudge Sauce
From Jeni's Splendid Ice Creams at Home and The Family Kitchen
Makes 1 quart of ice cream and 1 cup hot fudge

Ice Cream:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces (3 tablespoons) cream cheese, softened
Pinch of salt
1 ¼ cups heavy cream
2/3 cup granulated sugar
2 tablespoons light corn syrup
A large handful of fresh mint leaves (I used about 25 leaves), roughly torn
A few drops of green food coloring (optional)

Mint Hot Fudge:
A medium handful of fresh mint leaves (about 15 leaves), roughly torn
1/3 cup heavy cream
2 tablespoons light brown sugar
2 tablespoons light corn syrup
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
3 ounces dark chocolate (72% cacao), chopped
1 tablespoon butter
¼ teaspoon vanilla extract

1. Make the ice cream: Fill a large bowl or sink with ice and water. In a medium bowl, whisk cream cheese and salt together until smooth. (I find it easier to use a rubber spatula and smash the cream cheese up against the side of the bowl until smooth.) In a small bowl, whisk together 2 tablespoons of milk with the cornstarch until smooth; set aside.
2. In a medium saucepan over medium high heat, bring remaining milk, cream, sugar, and corn syrup to a rolling boil, and boil for 4 minutes. Remove from heat and whisk in cornstarch mixture. Return to heat and bring mixture back to a boil, stirring until mixture is slightly thickened, about 1 minute. Remove from heat.
3. Gradually pour hot milk mixture into cream cheese, whisking until smooth. Add mint leaves and food coloring, if using, stirring to combine. Place bowl into ice bath, letting water come up the sides, but not into the bowl. Let stand until cooled completely, adding more ice as needed, about 30 minutes. When mixture is cooled completely, cover bowl with plastic wrap and place in the refrigerator to steep for 4 to 12 hours.
4. Remove from the refrigerator and pour mixture through a fine mesh strainer to strain out the mint leaves. Discard the solids. Freeze the mixture in an ice cream maker, according to manufacturer’s instructions.
5. Make mint hot fudge: In a small bowl or measuring cup, stir mint leaves and heavy cream together. Let stand in refrigerator for at least 30 minutes. Once steeped, pour cream mixture through a fine mesh strainer, discarding any solids.
6. In a medium saucepan, heat cream, brown sugar, corn syrup, cocoa, and salt over medium low heat. When mixture is warm, add chocolate, whisking constantly until chocolate is smooth and melted. Reduce heat to low and cook for 5 minutes, whisking frequently.
7. Remove from heat and add butter and vanilla. Allow sauce to cool slightly, or all the way to room temperature, then drizzle over ice cream to serve. Place any leftover sauce in a jar with a tight fitting lid and store in the refrigerator for up to a week. (It will solidify once chilled. Just put it in the microwave for a few seconds to warm to back up.)

Brought to you by The Busty Baker (
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