A refreshing creamy delicious ice cream, with a hint of mint. Perfect for those warm sunny days..
Serves 3-4 people
Prep time 15-20 minutes
50g fresh chopped mint
300ml Double cream
2 egg yolks
200g Milk (full fat)
Juice of 1lemon
Juice of 1 lime
Taking a large saucepan, place the chopped mint, water and sugar into the bowl and gently bring to the boil.
Simmer gently for 2 -4 minutes, then leave to one side to cool & letting the mixture infuse its flavours.
Once the mint liquor liquid has cooled strain through a small sieve.
Take a separate bowl and whisk the cream until fully whipped and soft till the mixture peaks.
Whisking the eggs & milk together, gently fold in the whipped cream mixture with a wooden spoon or spatula. Then add the strained cooled mint liqueur and stir gently.
Add the lime & lemon juice to sharpen the flavour.
Combine the creamed mixture in a pan over a very low heat. Stirring continuously to stop any lumps forming.
When the mixture slightly thickens to a slight sauce texture take off the heat and leave to cool.
Place the creamy mixture in a ice cream maker. Churn for at least 10-15 minutes, then pour into a freezer storage tub and freeze for at least 24 hrs.
Take out the ice- cream from the deep freeze 5-10mins before serving!
Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'