Mint Ice-cream

Introduce

Chef :

Gary Waite

Mint Ice-cream

Another option is Cardamom Ice-cream.Boiling Mint milk for making a custard based Ice-cream may affect the strength of flavour of the Herb - Mint,so this Mint Ice-cream may taste better than a Mint custard based Ice-cream.Have never made this kind of Ice-cream before,I got the idea off of a recent Cookery Programme on Netflix,am not sure how the chef sweetened the Cardamom Ice-cream that was made. The following is just a idea - the bruised Mint leaves and stalk's might not infuse as well as they might in the thinner liquid of Pasteurized Cow Milk.

Ingredient

600 ml

Loads of Double Cream

1 tin

Condensed Milk

500 g

Icing Sugar

Cooking instructions

* Step 1

Pour as much Double Cream in your Kenwood Food Mixing Bowl as you possibly can and then throw in loads of freshly cut Peppermint leaves and allow too infuse for about 3 days in the Fridge.

* Step 2

Extract Mint leaves from the Double Cream and pour a certain amount of the mint flavoured Double Cream into a separate mixing bowl,or a large saucepan - and then put the whisk attachment on the Kenwood Food Mixer as well as the guard and then whisk for a thick Double Cream,set aside and then whisk up some more and so on,until all the mint flavoured Double Cream is all thick together.

* Step 3

Put Condensed Milk in,or put the Icing Sugar in first,check for sweetness - if good - then add the Condensed Milk - combine,maybe with a wooden spoon and then freeze in Plastic Containers with lids that click on.