Mint ice cream

As promised last week, today I’m sending you a recipe for mint ice cream

You can use any kind of mint for this. I like the Moroccan Nana mint the best.

Of course, it’s great if you can use your own mint grown in your garden ?

You can make the mint ice cream in an ice cream maker or put it in a container in the freezer and stir it with a fork every half hour.

It tastes best when it is not completely frozen.

You can use the basic recipe for this:

For about 500 – 700 ml of ice cream

Mint ice cream

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

cooling time and freezing time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert, ice cream, sweet

Servings 600 ml

Ingredients

  

• 2 eggs
• 250 ml milk
• 250 ml cream half-fat
• 1 teaspoon carob bean flour
• 100 g sugar
• 10 – 20 mint leaves depending on the size

Instructions

 

• Separate eggs, put egg white in refrigerator
• Mix egg yolk with a little milk
• Remainder of milk, cream, carob bean flour, sugar, and mint mix well in a blender so that the mint is crushed. Then bring to a boil in a wide pan, stirring constantly.
• Remove pan from heat and let cool for 10 minutes, stirring from time to time.
• Then add egg yolk-milk mixture to mixture while stirring.
• Pour mixture through a sieve into a bowl and let cool.
• When the mixture has cooled, place in the refrigerator for 30 minutes.
• Beat the egg whites until stiff, fold into the mixture and turn into ice cream in the ice cream machine

Notes

If you do not have an ice cream maker, the cooling time increases to 2 hours

Keyword mint ice cream