You don't need an ice cream maker to make this family favourite frozen treat.
Cook: 4 Hours 25 Mins
Serves: 10
Price: 48p per serving
Nutritional Information
Each 84g serving contains
Energy
1042kj
249kcal
1042kj
249kcal
12%
Fat
21.0g
21.0g
High
30%
30%
Saturates
11.8g
11.8g
Med
59%
59%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1240kj/296kcal
Typical energy values per 100g:
1240kj/296kcal
Ingredients
10 sprigs fresh mint
300ml double cream
300ml whole milk
70g caster sugar
6 large egg yolks
2-4 drops green food colouring
60ml créme de menthe
Grated chocolate, to serve
Method
1
Half-fill a bowl with iced water, then put a smaller bowl in the centre of the water. Put in the fridge.
2
Tear the mint sprigs. Put in a pan with the cream and milk. Bring to the boil, then remove from the heat. Leave for 20 minutes to cool.
3
Whisk the sugar and egg yolks together in a bowl until fluffy. Pour the cream mixture in through a sieve. Whisk until combined.
4
Pour the mixture into a pan. Stir in 2-4 drops of the green food colouring, to get your desired shade.
5
With a heatproof spatula, stir constantly over a medium heat until the mixture is thick enough to coat the spatula.
6
Remove the stacked bowls from the fridge. Pour the cream mixture through a sieve into the smaller bowl and stir until cool. Add the liqueur and whisk.
7
Churn the mixture in an ice-cream maker until almost set, then transfer to a freezerproof container.
8
If you don't have an ice cream maker, put the mixture in a freezerproof container, then put in the freezer. Remove and stir every 20 minutes, until set. It will keep for 1 month.
9
Serve with grated chocolate.
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