Mint Raspberry Swirl Ice Cream

In the garden, mint has a reputation for its self-governing tendencies. Mint’s robust root system easily spreads below ground, which allows the perennial herb to grow quickly and adapt rapidly to most climate conditions. Its resilience and ease of growth also serves as a forewarning in that it may appear unexpectedly and, once it does, without secession. 

Mint also made a sudden appearance in my life during a farm-to-school demonstration in kindergarten. The moments leading up to trying the herb are much more distant now but I do remember my eagerness. I followed the farmer’s lead and popped the entire sprig in my mouth without giving it much thought. Then, I couldn’t tell you what enthused me so much about eating a sprig of mint. Now, it’s the perennial memory that mint conjures. The warmth and patience with which the farmer spoke about his herbs towards us five-year-olds; the difference between mint’s enticing sweetness and the menthol that frosts the mouth; the feeling of being able to learn and experience something new without causing lesion to your innocence. 

Since then, mint has reappeared in my life’s garden time and time again, in spite of whatever soils I may be tending at the time. Though she appears with no warning, her sweet aroma is always a welcomed invitation to remember and recollect the fragments of myself, past and present.

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Mint Raspberry Swirl Ice Cream

Course: Dessert

Keyword: Ice Cream, Mint, Raspberry Jam

Author: Shawn

Ingredients

For the mint ice cream base:

• 10 mint springs
• 1 cup whole milk
• ⅔ cup granulated sugar
• ¼ tsp kosher salt
• ½ tsp xanthan gum
• 1 ½ cups heavy cream
• 1 tsp vanilla extract

For the raspberry swirl:

• ½ – 1 cup raspberry preserves room temperature

Instructions

For the mint ice cream base:

• Wash and dry the mint sprigs. Remove any bruised parts of the stem or blackened leaves.
• Add the whole milk and mint sprigs to a saucepan. Over medium-low heat, bring the milk to a gentle simmer where small bubbles appear on the edges, stirring frequently. Do not boil!
• As the milk heats up, whisk the sugar, salt, and xanthan gum in a large, heat-proof bowl until well combined.
• When the milk is ready, carefully pour the milk and mint sprigs into the bowl and stir until the sugar completely dissolves. Let this mixture cool uncovered for 10 minutes or until room temperature.
• Add the heavy cream to the same bowl and whisk together. Pour the mixture into an airtight container, leaving the mint sprigs to steep, and refrigerate overnight.
• Prepare the ice cream maker per the manufacturer’s instructions.
• Remove the mint sprigs and add the vanilla extract to the ice cream base. Give the base a good stir until everything is well combined.
• Pour the mixture into the mouth of the ice cream maker. Depending on the manufacturer’s instructions, churn the ice cream for 30 to 60 minutes, or until creamy and fluffy.

For the raspberry swirl and assemble:

• To a bowl, add the raspberry preserves and whisk until there are no longer any remaining large clumps.
• Place a couple of scoops of ice cream in a container, then layer a few spoonfuls of the raspberry preserves on top. Using the back of a spoon or rubber spatula, spread the preserves as evenly as you can. Continue this pattern until there is no more ice cream left.
• Place in the freezer for 4 hours or overnight to harden, though you don’t have if you prefer a soft serve texture.

Enjoy! <3