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This recipe uses the following spices:

Strawberry Mint Ice Cream


1 lb. strawberries
1 cup sugar
juice from 1 lemon (2-3 Tbsp.)
2 tsp. The Spice Hunter Mint Leaves
1 cup whole milk
2 cups heavy cream


Slice strawberries and toss in a bowl with sugar and lemon juice; refrigerate 2-3 hours. Strain berries, place liquid in a small saucepan and set berries aside. Add mint to saucepan and cook over medium heat until the liquid just begins to simmer. Remove from heat, strain out mint and discard, leaving liquid to cool. Once cool, add milk and cream. Freeze in ice cream maker according to manufacturer’s directions. Add strawberries during last 5 minutes of freezing.