Recipes Mint Ice Cream 3.0 (2,735) 1 Review This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable). More Frozen Desserts By Jeni Britton Jeni Britton Instagram Twitter Website Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated.Experience: ice cream, entrepreneur, female business founder, small business advocate.Experience: Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni's Splendid Ice Creams in 2002. Her first cookbook, Jeni's Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop.Her second cookbook, Jeni's Splendid Ice Cream Desserts (2014), took ice cream to the next level with an array of incredible plated, layered, and piled-high ice cream-centric desserts.Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Food & Wine's Editorial Guidelines Updated on June 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: makes 3 1/2 cups Ingredients 2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 ounces cream cheese, softened (3 tablespoons) 1 1/4 cups heavy cream 2/3 cup sugar 1 1/2 tablespoons light corn syrup 1 cup coarsely chopped mint leaves 1/8 teaspoon kosher salt Directions Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the chopped mint. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Strain the ice cream base into an ice cream maker, pressing the mint leaves with the back of a spoon to extract all of the flavor, and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the mint ice cream until firm, about 4 hours. Rate it Print