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Recipe for :

Fresh Mint Ice Cream

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here


1 1/4 cups castor sugar
1 1/4 cups water
2/3 cup fresh mint leaves
1/3 cup lime juice
600ml carton thickened cream, whipped

  • Combine sugar and water in pan, stir over heat, without boiling, until sugar is dissolved.
  • Simmer 5 minutes, without stirring, cool 5 minutes.
  • Blend or process syrup with mint and juice.
  • Strain through fine nylon sieve (to prevent mint from discolouring); discard mint.
  • Pour mixture into shallow pan, cover, freeze until firm.
  • Process ice cream mixture until smooth, transfer to bowl, fold in cream in several batches.
  • Return to the same pan, cover, freeze until firm.
  • Repeat processing, spread into loaf pan, cover, freeze several hours or overnight until firm.

Recipe best made several days ahead.

Martin James