Milk & Mint Ice Cream from Limoncello and Linen Water by Tessa Kiros
This ice cream is delicate and subtle, and very easy to eat. It’s nice with a small biscuit, a square of dark chocolate or just on its own.
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Cooking tools:
- Saucepan
- Whisk
- Slotted spoon
- Ice cream maker
- Tray
- Freezer
- Stove
Ingredients
- 100 g (3½ oz) sugar
- 500 ml (17 fl oz/2 cups) milk
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- about 16 mint leaves
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