Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup Moroccan mint tea leaves
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- Remove the saucepan from the heat and add the Moroccan mint tea leaves. Let the mixture steep for 10 minutes to infuse the flavors of the tea.
- Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the tea leaves to extract all the liquid. Discard the tea leaves.
- Stir in the vanilla extract. Cover the bowl and refrigerate the mixture for at least 3 hours, or until thoroughly chilled.
- Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 1 hour to firm up before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Fat
- 15g
- Carbohydrates
- 25g
- Protein
- 5g
Supplies
Saucepan Whisk Fine-mesh sieve Bowl Ice cream maker Freezer-safe container
Tools
Ice cream maker
Serving suggestions
Serve the Moroccan Mint Tea Ice Cream in chilled dessert bowls garnished with fresh mint leaves for an extra burst of flavor.
Tips & tricks
For a stronger mint flavor, you can increase the amount of Moroccan mint tea leaves used in the recipe.
Cost
$10