Mint ice-cream

Mint ice-cream

By
From
Huxtabook
Makes
700 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
250ml pouring cream
250ml milk
100g sugar
6 mint sprigs, plus an extra handful of leaves for churning
8 egg yolks
2 teaspoons liquid glucose

Method

  1. Combine the cream, milk, sugar and mint sprigs in a saucepan and bring to a simmer. Set aside and leave to infuse for 45 minutes, then strain into a clean saucepan. Gently heat up the infusion.
  2. Whisk the egg yolks in a bowl with the glucose. Pour the warm cream mixture over the egg yolk mixture and whisk to combine.
  3. Pour back into a clean saucepan and stir over very low heat for 10–12 minutes, until the mixture coats the back of the spoon. Strain through a sieve into a bowl set over an iced water bath and stir frequently until cooled. Place in a container and chill overnight in the fridge.
  4. The next day, finely chop up the extra handful of mint leaves and stir them through the ice-cream base. Churn in an ice-cream machine according to the manufacturer’s instructions, then place in the freezer for a few hours to set. The ice-cream will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again