Fresh mint ice cream recipe
Fresh Mint Ice Cream recipe
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|500 ml||double cream|
|250 ml||full fat milk, or use a low-fat milk with about 25-30% single cream to volume|
|1 bunch(es)||fresh mint, rinse and shake dry, about 12-15 sprigs, torn|
|7 large||eggs, yolks only|
|175 g||caster sugar|
Place the milk and cream into a large pan and bring gently to the boil. Remove from heat and add the mint. Cover the pot and allow to steep for about 30 minutes.
Sieve mixture through a fine sieve into a medium bowl. Discard the contents of the sieve.
In a clean bowl whisk the yolks and sugar until thick and pale. Add a little of the warm cream mixture, whisk thoroughly and pour back into the pan, whisking well to mix thoroughly.
Heat the mixture over a medium-low heat, stirring constantly until the mixture thickens sufficiently to coat the back of a spoon or spatula. Do not allow to boil.
Strain mixture into a clean bowl. Cover with cling film and chill in the refrigerator for about an hour. It may remain chilled for up to 24 hours if required.
Freeze mixture in an ice cream maker, following makers’ instructions. Serve immediately or transfer mixture to a freezer-proof container and freeze for up to 2 days. Remove about 10 minutes before required to serve.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Fresh mint ice cream recipe
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