This marvelous mint ice-cream uses real natural mint as the flavouring. What could be better for a summer time treat.
I used to love creme de menth ice cream when I was a little girl. We were really lucky in our hometown of Musselburgh as we had two wonderful ice cream shops. Where Luca’s was famous for its creamy vanilla and strawberry, the shop on the corner, de Rollo’s specialised in a whole variety of flavours.
I loved the taste and smell of the creme de menth and I adored the bright green colour too. The thought that creme de menth was a liqueur was terribly decadent to my preteen brain.
I still love mint ice-cream and this one made from my own garden mint is just great. So okay it isn’t bright green and there isn’t even a hint at booze in there, but wow is it yummy…..
- A good handful of fresh mint leaves
- 500ml/16fl oz whole milk (full fat)
- 500ml/16fl oz double cream (heavy cream)
- 125g/4 oz caster sugar (super fine)
- Pour the milk and cream into a pan and add the sugar. Rough the mint leaves up a bit to bruise them and release the essential oils. When you are in a cloud of heavenly mint fragrance you’ll know you’ve done this right!
- Toss the mint in with the other ingredients and warm gently to dissolve the sugar. Bring it almost to the boil but not quite, then simmer for about 10 minutes.
- Cool completely and strain out the mint with a sieve.
- Chill overnight in the fridge to let the flavours really develop.
- Next day churn in your ice cream maker and then pop into the freezer for a few hours.
Can you use mint flavouring?
Yes of course you can. Instead of the mint leaves use 1/2 tsp peppermint extract
How to serve mint ice-cream
I served my homemade mint ice-cream in these cute little chocolate cups, but is just as good in a cone/cornet with some chocolate chips scattered on top.
Looking for more ice-creams and sweet treat ideas? Then check out my Delightful Desserts collection for sweet inspiration.
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