Mint ice cream
- 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.
Please drink responsibly. For the facts, visit drinkaware.co.uk.