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.
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.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
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
sugar and water in pan, stir over heat, without
boiling, until sugar is dissolved.
5 minutes, without stirring, cool 5 minutes.
or process syrup with mint and juice.
through fine nylon sieve (to prevent mint from
discolouring); discard mint.
mixture into shallow pan, cover, freeze until
ice cream mixture until smooth, transfer to
bowl, fold in cream in several batches.
to the same pan, cover, freeze until firm.
processing, spread into loaf pan, cover, freeze
several hours or overnight until firm.
Recipe best made several days ahead.