The Creamiest Homemade Blueberry Mint Ice Cream (Custard-Style)
A fresh twist on a summer classic—this rich custard ice cream gets its beautiful color and cool flavor from fresh blueberries and mint.
There’s something magical about the flavor of mint paired with blueberries. This homemade blueberry mint ice cream is a cool, creamy treat that hits all the right notes—bright, rich, refreshing, and just sweet enough. Made with a traditional custard base of whole milk, egg yolks, and heavy cream, this delicious ice cream is perfect for hot days or anytime you want a dessert that tastes like summer.
The key to this fresh blueberry ice cream with mint is infusing the milk with real mint leaves before combining it with the rest of the ingredients. Unlike mint extract, using fresh mint leaves gives the ice cream a delicate herbal undertone that makes it feel even more special.
Ingredients
2 pints fresh blueberries
¼ cup sugar (for the berries)
1 cup whole milk
1 cup sugar (for the custard)
1 cup packed fresh mint leaves
5 egg yolks
2 cups heavy cream
Ice and rock salt, if needed for your ice cream machine
Step-by-Step Instructions
1. Prepare the Blueberries
Add your blueberries to a food processor and sprinkle them with ¼ cup sugar. Pulse until mostly pureed, leaving just a few small bits for texture.
If you don’t have a food processor, you can use an immersion blender or potato masher to break down the berries into a sauce-like consistency.
Whole blueberries don’t distribute flavor as well and freeze hard, so it’s best to puree or mash them.
Set the blueberry mixture aside while you make the mint-infused ice cream base.
2. Infuse the Milk with Mint
In a medium saucepan, combine 1 cup of whole milk and 1 cup of sugar. Add 1 cup of packed fresh mint leaves and heat the mixture over medium heat until it becomes steamy, but not boiling.
Remove from heat, cover, and let the mint steep in the hot milk for 30 minutes. This extracts the mint’s cool, herbal flavor into the base without being overpowering.
The result is a subtly minty milk that blends beautifully with the blueberries.
After 30 minutes, strain the mixture through a fine mesh strainer or fine-mesh sieve to remove the mint leaves. Return the infused milk to the pan.
infuse the fresh mint in a pot of milk and sugar
pouring the mint infused milk mixture through a strainer
your mint-infused milk mixture will have a pale green tinge
3. Make the Custard
Place the 5 egg yolks into a stand mixer bowl and whisk until pale yellow. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Pour the combined mixture back into the small saucepan and cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
Go slow here—overheating can lead to scrambled eggs instead of a smooth custard.
beat egg yolks until pale yellow and smooth
after tempering egg yolks, stir custard over medium heat until it thickens
pour thickened custard through a strainer into a bowl of cream
4. Combine Cream, Custard & Blueberries
Pour the custard through a clean fine mesh strainer into a large bowl containing the 2 cups of heavy whipping cream. Stir to combine.
Add the pureed blueberry mixture to the bowl and stir again. The smell will make your mouth water.
Cover with plastic wrap and chill the mixture in the fridge until completely cold, at least 3-4 hours.
5. Churn the Ice Cream
Once fully chilled, pour the custard into your ice cream machine and churn according to your manufacturer’s instructions. Churning usually takes 20–30 minutes, depending on your kind of ice cream maker.
When the texture resembles soft-serve, you can eat it right away or let it harden into scoopable ice cream scoops perfect for cones. Scoop it into a loaf pan or other airtight container and place in the freezer to firm up for several hours.
Serving and Storage
Serve your blueberry mint ice cream with a few fresh berries, chocolate syrup, or a sprig of mint on top. You’ll find it’s one of those favorite ice cream recipes you come back to again and again.
Store in an airtight container in your freezer for up to a week. For the best texture, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This prevents ice crystals from forming and keeps it ultra-smooth.
Final Thoughts
This blueberry mint ice cream recipe takes a simple berry dessert and gives it a fresh, herbal twist. The balance of rich custard base, bright berries, and cooling mint makes it one of the best parts of summer. Whether you grow your own mint and berries or pick them up at a local farm, this easy recipe is a great way to enjoy the season’s best flavors.
Let me know how it turns out—and don’t forget to save this recipe!
Blueberry Mint Ice Cream -Custard Style
This blueberry mint ice cream recipe takes a simple berry dessert and gives it a fresh, herbal twist.
Add your blueberries to a food processor and sprinkle them with ¼ cup sugar. Pulse until mostly pureed, leaving just a few small bits for texture.
If you don’t have a food processor, you can use an immersion blender or potato masher to break down the berries into a sauce-like consistency.
Whole blueberries don’t distribute flavor as well and freeze hard, so it’s best to puree or mash them.
Set the blueberry mixture aside while you make the mint-infused ice cream base.
Infuse the Milk with Mint
In a medium saucepan, combine 1 cup of whole milk and 1 cup of sugar. Add 1 cup of packed fresh mint leaves and heat the mixture over medium heat until it becomes steamy, but not boiling.
Remove from heat, cover, and let the mint steep in the hot milk for 30 minutes. This extracts the mint’s cool, herbal flavor into the base without being overpowering.
The result is a subtly minty milk that blends beautifully with the blueberries.
After 30 minutes, strain the mixture through a fine mesh strainer or fine-mesh sieve to remove the mint leaves. Return the infused milk to the pan.
Make the Custard
Place the 5 egg yolks into a stand mixer bowl and whisk until pale yellow. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Pour the combined mixture back into the small saucepan and cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
Go slow here—overheating can lead to scrambled eggs instead of a smooth custard.
Combine Cream, Custard & Blueberries
Pour the custard through a clean fine mesh strainer into a large bowl containing the 2 cups of heavy whipping cream. Stir to combine.
Add the pureed blueberry mixture to the bowl and stir again. The smell will make your mouth water.
Cover with plastic wrap and chill the mixture in the fridge until completely cold, at least 3-4 hours.
Churn the Ice Cream
Once fully chilled, pour the custard into your ice cream machine and churn according to your manufacturer’s instructions. Churning usually takes 20–30 minutes, depending on your kind of ice cream maker.
When the texture resembles soft-serve, you can eat it right away or let it harden into scoopable ice cream scoops perfect for cones. Scoop it into a loaf pan or other airtight container and place in the freezer to firm up for several hours.
Keyword blueberry mint custard, blueberry mint ice cream, blueberry recipe, mint ice cream
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