Mint ice cream

Mint ice cream

You don't need an ice cream maker to make this family favourite frozen treat.

By , 21 September 2015
Mint ice cream
  • Ready in: 300 mins
  • Serves: 10
  • Price: 48p per serving
Nutritional Info
Each 84g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1043KJ 249KCAL
of your reference intake.
Typical energy values per 100g: 1242kJ/296kcal.
  • 10 sprigs fresh mint
  • 300ml double cream
  • 300ml whole milk
  • 70g caster sugar
  • 6 large egg yolks
  • 2-4 drops green food colouring
  • 60ml créme de menthe
  • Grated chocolate, to serve
  • Half-fill a bowl with iced water, then put a smaller bowl in the centre of the water. Put in the fridge.

  • Tear the mint sprigs. Put in a pan with the cream and milk. Bring to the boil, then remove from the heat. Leave for 20 minutes to cool.

  • Whisk the sugar and egg yolks together in a bowl until fluffy. Pour the cream mixture in through a sieve. Whisk until combined.

  • Pour the mixture into a pan. Stir in 2-4 drops of the green food colouring, to get your desired shade.

  • With a heatproof spatula, stir constantly over a medium heat until the mixture is thick enough to coat the spatula.

  • Remove the stacked bowls from the fridge. Pour the cream mixture through a sieve into the smaller bowl and stir until cool. Add the liqueur and whisk.

  • Churn the mixture in an ice-cream maker until almost set, then transfer to a freezerproof container.

  • If you don't have an ice cream maker, put the mixture in a freezerproof container, then put in the freezer. Remove and stir every 20 minutes, until set. It will keep for 1 month.

  • Serve with grated chocolate.

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