Mint Ice Cream - I wonder if the commercial varieties actually contain any of this
The only way to ensure it's presence is to make it yourself!
I made Mint Ice cream recently to partner the Cantaloupe Soup but it's so wonderfully refreshing you can really just enjoy it on it's own. Having had great success with Basil Ice Cream I based this creation on that recipe - just look at that vibrant green, it screams eat me!
Mint Ice Cream
140 grams water
150 grams caster sugar
40 grams glucose
360 grams plain yoghurt
50 grams fresh mint leaves
5 grams citric acid (or the juice of 1 lemon)
Place the water, caster sugar and glucose in a saucepan over a medium heat - stir well to dissolve the sugar and then let the mixture come to the boil.
Remove from heat and let it cool.
When cold, place the syrup along with the mint, yoghurt and citric acid into a blender and blend until smooth and the mix is a bright green.
Pass this through a muslin lined strainer and then put it through the ice-cream maker following manufacturer's directions.
I found this took a little longer to churn - around 40 minutes but that could be due to the temperature of the mixture.
When done, pour into a sealed container and place in the freezer for a few hours before serving.
Tagged with Sweet Food