What We’re Making: Fresh Mint and Raspberry Ice Cream

Let’s be honest: ice cream is appealing any time of year, but indulging in a scoop is always a bit sweeter in the summertime—the combination of a chilled dish on a hot day plus the abundance of delectable in-season ingredients makes for a pretty perfect treat. Just in time for the start of summer, the experts at Clumpies Ice Cream Co. in Chattanooga, Tennessee, which has been serving handcrafted ice cream for twenty years, shared their recipe for Fresh Mint and Raspberry Ice Cream, and it does not disappoint. In addition to being delicious and fairly simple to make, the recipe is wonderfully adaptable. “This is an easily changeable recipe by substituting whatever your favorite herb/fruit combination is,” says Ashley Bottoms, production manager and chef at Clumpies, who suggests fresh basil and strawberry jam as a tasty alternative. Here’s how to make the mint and raspberry version at home.

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Fresh Mint and Raspberry Ice Cream

Yields 2 quarts

INGREDIENTS:

For the Raspberry Sauce:

• 4 cups raspberries
• 2 cups sugar
• 1 lemon, juice and zest

For the Ice Cream Base:

• 2 cups whole milk
• 4 cups heavy cream
• 1 1/2 cups sugar
• 2 cups fresh mint leaves, lightly packed and torn
• 10 (180 grams) egg yolks
• 2 cups raspberry sauce

Instructions:

To make the raspberry sauce, combine the raspberries, sugar, and lemon juice and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries have burst, and your thermometer reads 220 degrees. Remove from heat and let chill. Strain through a fine mesh sieve to remove the seeds (if desired).

To make the custard, warm the milk, sugar, and half the cream (2 cups) in a medium saucepan over medium to low heat until brought to a simmer. Remove from heat and add in the mint leaves, then cover for 1 hour to steep the mint. Whisk the egg yolks in a bowl and set aside.

Strain out the mint, pressing to release all the flavor and color, then reheat the mixture to a simmer. Remove pan from heat and gradually whisk the mixture into the egg yolks. Return the mixture to the pan and place over low heat, stirring constantly until it reaches 170 degrees (it should be thick enough to coat the back of a spoon). Remove from heat, strain into a bowl, add remaining cream, and place in an ice bath to chill.

Once the custard is cool (40 degrees), churn it in an ice cream machine until desired consistency is reached—we recommend a “soft-serve” texture. Transfer the ice cream to a chilled storage container, alternating between adding the ice cream and a swirl of the raspberry sauce for a layering effect.

Photography by Kyle MacKillop. Recipe courtesy of Clumpies Ice Cream Co. in Chattanooga, Tennessee. Clumpies is featured in The Scout Guide Chattanooga.