Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Homemade Mint Ice-cream Using Fresh Mint
Super easy and zingingly fresh mint ice-cream, perfect for summer.
Equipment
- Ice-cream maker
Ingredients
- 1 cup mint fresh mint leaves
- 500 ml milk use full fat milk
- 500 ml double cream heavy cream
- 125 g caster sugar super fine sugar
Instructions
- Rough up the mint leaves a bit to release their essential oils and add them to a pan with the milk, cream and sugar
- Warm gently to dissolve the sugar then raise the heat till it amost boils but not quite then lower heat and simmer for 10 minutes
- Chill in the fridge overnight then remove the mint and discard
- Pour into an ice-cream machine and churn according to instructions
Notes
This homemade fresh mint ice-cream will keep in the freezer for 3-4 months.
Nutrition
Calories: 424kcalCarbohydrates: 28gProtein: 5gFat: 34gSaturated Fat: 21gCholesterol: 123mgSodium: 70mgPotassium: 216mgFiber: 1gSugar: 25gVitamin A: 1679IUVitamin C: 3mgCalcium: 167mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove