Garden Mint Ice Cream

 

What you need

• 1 pint (600ml) full fat milk
• fresh garden mint
• 6 medium egg yolks
• 6 oz (175g) caster sugar
• 1/2 pint (285ml) double cream

 

To make

1. Place the milk and four good sprigs of mint in a pan.  Heat until almost boiling.  Then remove from the heat, cover and leave to infuse for 45 minutes.
2. Whisk together egg yolks and sugar until light and fluffy.  Strain milk onto egg yolk mixture.  Return to a clean pan and heat gently, stirring until the mixture thickens slightly (enough to coat the back of a wooden spoon).  Strain into a bowl and cool.
3. Whisk cream until just thickened, fold into cooled custard with 1 tablespoon (15ml) finely chopped fresh mint.
4. Transfer to an ice cream maker if you have one and churn as normal.  IF YOU DON’T HAVE AN ICE CREAM MAKER: Pour into a deep freezer-proof baking dish and place in the freezer.  After about 20 minutes check the mixture.  When it starts to freeze at the edges take it out and stir it vigorously until all the ice crystals are broken up.  Do this every 30 minutes, until the mixture becomes ice cream.  This could take 2 to 3 hours.

 

 

 

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