A first spoonful. The cold hits your tongue like a winter breeze. Then, the aroma of fresh mint, crisp, almost floral, rises gently. Beneath, a creamy vanilla base softens everything. That’s the spirit of crystal menthe: a dessert that’s as delicate as frost and as vivid as a garden in snow.

Vanilla Ice Cream, Reimagined with Mint

At the heart of this creation is a rich, homemade vanilla ice cream. A classic custard base, lush with egg yolks, cream, sugar, and vanilla. But here, the twist is subtle yet transformative: the addition of fresh mint leaves, gently steeped, then strained to perfume the base without overwhelming it.

The result? A dessert both clean and indulgent. Creamy but refreshing. Like a frosted glass of cool air.

What Makes Crystal Menthe Unique?

• Freshness: No artificial extracts, only real mint leaves for that green, herbal coolness.
  
• Elegance: The base remains pale and pure, with no green coloring, letting the texture and flavor speak.
  
• Balance: The mint uplifts the vanilla without overpowering it, a harmony of sweet and sharp.
  

How to Craft It

Start with a traditional custard-style vanilla base. As the cream warms, add a generous handful of fresh mint, spearmint works well, but peppermint offers a sharper edge. Let the mixture steep, then strain, chill, and churn.

Once frozen, serve simply: a quenelle in a chilled bowl, perhaps with shaved dark chocolate or a wafer. Or go all in with a drizzle of chocolate ganache and toasted nuts.

Ideas for Pairing

• With a brownie still warm from the oven
  
• Between two thin chocolate cookies for an elevated ice cream sandwich
  
• Alongside grilled peaches or roasted figs
  
• In a float with sparkling water or artisanal tonic
  

Dessert as Atmosphere

Crystal menthe isn’t just a dessert, it’s a feeling. It evokes alpine evenings, linen napkins, a hint of eucalyptus in the air. It’s the opposite of sticky-sweet. It’s icy elegance.

Looking to explore more frozen treats or modern dessert ideas? Dive into our selection of seasonal recipes or the freshest food trends in our magazine.