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Fresh Mint Ice Cream    Veg CD DP 20mins plus cooling and freezing

Makes approx 780ml/30fl.oz.  Cold Vegetarian Dessert Ices Gluten Wheat Free

360ml/12 fl.oz. Milk
3 tbsp Freshly Chopped Mint Leaves
360ml/12 fl.oz. Whipping Cream
6 large Egg Yolks
150g/+5oz Sugar


1. Place the milk and mint in a medium saucepan, bring to simmering point then remove from heat, cover and leave for 30 minutes.

2. Mix the cream into the milk mixture and set aside.

3. Place the egg yolks, sugar and salt in large bowl and whisk for 3 minutes.

4. Gradually beat in milk mixture into the egg mixture then transfer back to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens. Do not boil. Cool.

5. Strain the custard into a clean bowl, cover with clingfilm and allow to cool.

6. Once cold, transfer to an ice cream maker and freeze churn for 30 minutes or according to the manufacturers instructions. Alternatively, turn the mixture into a rigid freezer-proof container and freeze, removing from the freezer every 20 minutes or so and beating well with a wooden spoon to break up any ice particles.

7. Transfer to a rigid freezer proof container and place in the freezer.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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