Mint ice-cream; a refreshingly cool solution to hot summer afternoons. This recipe for homemade mint ice-cream, is a simple one; which makes it a great project to do whilst the children are off school. You could even get the kids involved by sending them out into the garden to pick the abundance of summer mint. Have a look at our top tips to find out how to make this recipe even more delicious. Chocolate chips perhaps?
Mint Ice-cream (Serves 12)
Ingredients
- 2 handfuls of mint leaves
- 250g caster sugar
- 300ml water
- Juice of 1 lemon
- 600ml double cream
Method
- Dissolve the sugar in the water slowly at first, then bring to the boil. Put the mint leaves in a blender, add the hot syrup and blend for several minutes or until the mint is well chopped.
- Leave to cool and then strain into a mixing bowl.
- Add the lemon juice and cream to the cold syrup and whisk to blend the ingredients.
- Cover and place in the freezer.
- Remove after 3 hours and beat until the mixture is homogenised. Return to the freezer for another 3 hours.
- Before serving, remove from the freezer and leave at room temperature. The time depends on your living temperature – it may need an hour as this is a dense mix and takes longer to soften than most ice-creams.
- Turn out into a serving bowl and enjoy.
Top tip
Why not add a handful of cacao nibs or chocolate chips to add extra texture and flavour? Or use chocolate mint instead of regular garden mint. It will give a slightly richer, more peppermint like flavour.
Photography by Andrew Montgomery
Recipe taken from ‘Gardener Cook’ by Christopher Lloyd and Howard Sooley (Frances Lincoln).
