Apple Mint Ice Cream from The Great Ice Cream Book by Jon Croft
Make a syrup by dissolving the sugar in the water. Boil for three or four minutes and leave to cool. Put the mint leaves into a liquidiser, add the syrup and whizz. Press the bright green juice ver...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Citrus press
- Saucepan
- Stove
- Baking pan
- Freezer
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 pint (575 ml.) double cream
- Crème de Menthe, for garnish
- 3-4 good handfuls fresh apple mint leaves—apple mint retains the best colour
- 1 lb. (450 g.) sugar
- 1 pint (575 ml.) water
- juice 3 lemons
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