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Mint Julep Ice Cream

  • Yield: About 8 servings


  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup bourbon
  • 2 cups milk
  • 2 cups heavy cream
  • 6 large egg yolks
  • 8 large sprigs fresh mint, plus several small sprigs for garnish


  • Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh strainer, then add the bourbon.
  • Combine the milk and cream in a large nonreactive saucepan and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and let cool completely.
  • Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
  • Remove from the refrigerator and pour the mixture into an ice cream machine. Churn according to the manufacturerís directions.
  • To serve, put a large scoop of the ice cream in the center of each serving dish and garnish with the remaining mint sprigs. Pass a tray of Pecan Florentines, if you wish.

Recipe Details