of the pleasures of the summer months is taking advantage
of fresh ingredients and enjoying lighter and/or cold desserts.
It would probably be fair to say that ice cream must be one
of the most popular of summer desserts. Making your own ice
cream opens up a whole realm of flavours you will never find
in the supermarket freezers.
Ice cream is simple to make and YOU CAN MAKE IT WITHOUT AN
ICE CREAM MACHINE.
This particular ice cream is my own version of a no-churn
ice cream flavoured with garden mint. The actual making time
is very short although it has to be made the one day for eating
the next. Garden mint gives a wonderful taste experience and
to my mind is far more enjoyable than peppermint.
300m double cream
300ml full-fat natural yoghurt
Juice of 1 lemon
300g caster sugar
300ml whole milk
Bunch of garden mint, to taste
the mint leaves small. Place in pan with milk and bring
to the boil. Simmer for a couple of minutes and leave to
the mint leaves and then pass milk/mint mixture through
a sieve. Leave to cool before proceeding.
the cream in a bowl until soft peaks form when the whisk
in the yoghurt, caster sugar, lemon juice, the mint flavoured
milk and the green colouring.
until all ingredients are combined and it is smooth.
into a plastic container, cover with a lid and freeze overnight.
following day blend the ice cream in a food processor until
smooth and creamy. To do this cut into chunks and blend
bit by bit.
blended ice cream back in the plastic container, cover and
freeze until required.
is worth keeping used ice cream containers for storing your
finished ice cream.
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