Mint ice cream

Mint ice cream

By
From
How I cook
Serves
6
Photographer
Jason Lowe

The beauty of this ice cream lies in its simple, clean taste – the flavour of the mint subtly shining through and lending character. You can make the custard a day in advance and keep it covered in the fridge until ready to use.

Ingredients

Quantity Ingredient

Custard base

Quantity Ingredient
600ml whole milk
1 vanilla pod, split lengthways
6 organic free-range large egg yolks
100g caster sugar

Mint flavouring

Quantity Ingredient
220g caster sugar
500ml water
bunch mint

Method

  1. For the custard base, pour the milk into a heavy-based saucepan and place over a low heat. Scrape the seeds from the vanilla pod and add them to the milk. Slowly bring to a simmer, then immediately remove from the heat and set aside to infuse for 20 minutes.
  2. Meanwhile, whisk the egg yolks and sugar together in a bowl until thick and pale. Gently reheat the infused milk, then slowly pour onto the egg yolk mixture, stirring with the whisk as you do so. Return the custard to the pan and place over a very low heat. Stir with a wooden spoon, using a figure-of-eight motion, until the custard is thick enough to coat the back of the spoon, about 6–8 minutes; don’t allow to overheat or it will curdle.
  3. As soon as the custard has thickened, remove from the heat, strain through a fine sieve into a bowl and set aside to cool.
  4. For the mint flavouring, put the sugar and water into a saucepan and dissolve over a medium heat. Add half the bunch of mint and bring to the boil. Lower the heat and simmer for 15 minutes, then set aside to cool. Once cooled, remove the mint and add a quarter of the syrup to the custard base. (Keep the rest in the fridge and use as a cordial, or add to iced tea for a refreshing drink.)
  5. Pour the minted custard into an ice-cream maker and churn, according to the manufacturer’s instructions, until the ice cream is thick enough just to drop from a spoon. Meanwhile, strip the leaves from the rest of the mint bunch and chop them finely.
  6. Add the chopped mint to the ice cream and churn for a few more minutes to distribute the mint evenly. Cover and place in the freezer until the ice cream is thick enough to scoop. Serve piled into ice-cold glasses.
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