Fresh mint and yogurt ice cream
- April 2012
- Makes approximately 1 litre of ice cream
- 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.
- 27.4g (15.7g saturated)
- 32.6g (30.5g sugars)
- 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
- 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.
- 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.
- 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.
- 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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