Fresh mint and yogurt ice cream

Fresh mint and yogurt ice cream
  • Serves icon Makes approximately 1 litre of ice cream
  • Time icon Hands-on time 30 min, plus overnight chilling and freezing

This fabulous mint ice cream recipe uses fresh mint leaves to give it a refreshing fresh mint flavour and vibrant colour.

Nutrition: per serving

Calories
397kcals
Fat
27.4g (15.7g saturated)
Protein
6.9g
Carbohydrates
32.6g (30.5g sugars)
Salt
0.2g
Calories
397kcals
Fat
27.4g (15.7g saturated)
Protein
6.9g
Carbohydrates
32.6g (30.5g sugars)
Salt
0.2g

Ingredients

  • 100g caster sugar
  • 120ml cold water
  • 200ml whole milk
  • 3 large free-range egg yolks
  • 150ml double cream
  • 40g fresh mint leaves
  • 150ml natural yogurt

Method

  1. Gently heat 50g caster sugar and 120ml cold water in a small pan until the sugar dissolves. Increase the heat, simmer for 5 minutes, then cool.
  2. Bring 200ml whole milk to the boil in a pan. Gently whisk 3 large free-range egg yolks and 50g caster sugar in a bowl until pale and creamy. Whisk in the hot milk, return the mixture to a clean pan, then stir over a low heat until it lightly coats the back of a wooden spoon. Strain into a bowl and leave to cool. Stir in 150ml double cream, cover, then chill overnight.
  3. The next day, put the leaves from 40g fresh mint and the sugar syrup into a mini food processor and whizz until the mint is finely chopped. Stir the mint syrup into the custard with 150ml natural yogurt.
  4. Churn in an ice-cream maker. (Alternatively, pour into a shallow container and freeze until almost solid, then blend briefly in a food processor until smooth. Return to the container and freeze once more. Repeat 2-3 times more until very smooth.) Freeze until needed.

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