Delectable Mint Ice Cream
Mint is one of my very favourite herbs, it is so versatile. I like to add it too risottos, cold soups, potato dishes, salads, pastas, omelettes, and of course desserts!
It is a proven digestion aid; wonderful for all sorts of stomachaches and pains, as well as being very beneficial to those with IBS.
This is a mint ice cream recipe that I invented a couple summers ago for company, I’ve never had a home ice cream maker, so I can attest that is possible to make mouth wateringly good ice cream (and sherbet) without an ice cream maker.
Delectable Mint Ice Cream
10 sprigs of fresh mint (or as much as you like)
3 large egg whites (organic or free range if possible) that have been pasteurized
400 ml of crème fraîche
7-8 tbsp of fine white sugar
1tsp white vanilla extra (if you only have brown that works too)
In a food processor or blender (or by hand if you’re really ambitious) chop the mint leaves until they are very shredded.
Two tablespoons at a time, add in the sugar, pulsing after each incorporation. Once the sugar has all been added. Allow the mint-sugar mixture to sit for about 10 minutes, so that the flavour can intensify.
Remove the mixture from the food processor and transfer to a large mixing bowl. Fold in the crème fraîche and vanilla extract, and stir well.
In a second bowl beat the egg whites until they hold stiff peaks and gently fold them into the mint mixture.
Either make the ice cream in an ice cream maker or alternately use the traditional method of freezing the ice cream in half hour intervals, removing the ice cream from the freezer every 30 minutes and vigorously stirring it for about 2 minutes before returning it to the freezer; do this 3 times.
After the third time, pour the ice cream in to a plastic wrap lined tin (like a large loaf tin) and gently cover with plastic wrap (not on the surface of the ice cream, but suspended above it). Freeze for about 3-4 hours and enjoy.
This recipe will keep for about 3-4 days, really well covered in the freezer.
Serves 4 people