How to Make Delicious Mint Ice-cream

Mint Ice-cream. Place milk and sugar in a medium bowl. Stir in the heavy cream and mint extract. Combine the cream, milk, and salt in a medium saucepan.

Add ½ cup of hot milk to the yolk mix and mix quickly to avoid scrambling the eggs. Mix half of that mix in with the hot milk until incorporated, then mix in the rest. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. You can cook Mint Ice-cream using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mint Ice-cream

1. It's 600 ml of Loads of Double Cream.
2. You need 1 tin of Condensed Milk.
3. Prepare 500 g of Icing Sugar.
4. Prepare of Lots of the Herb Peppermint - Mint.

Color to your liking with the green food coloring. Fresh mint ice cream sounds redundant, but it's not. Most mint ice creams you eat are made with mint extract, not real mint. There is a reason for this, aside from the fact that it's a helluva lot cheaper for a corporation to use extract than buy tons of mint.

Mint Ice-cream instructions

1. Pour as much Double Cream in your Kenwood Food Mixing Bowl as you possibly can and then throw in loads of freshly cut Peppermint leaves and allow too infuse for about 3 days in the Fridge..
2. Extract Mint leaves from the Double Cream and pour a certain amount of the mint flavoured Double Cream into a separate mixing bowl,or a large saucepan - and then put the whisk attachment on the Kenwood Food Mixer as well as the guard and then whisk for a thick Double Cream,set aside and then whisk up some more and so on,until all the mint flavoured Double Cream is all thick together..
3. Put Condensed Milk in,or put the Icing Sugar in first,check for sweetness - if good - then add the Condensed Milk - combine,maybe with a wooden spoon and then freeze in Plastic Containers with lids that click on..

Mint lends such a refreshing quality to cool drinks and frozen treats that it seemed the perfect choice for ice cream. The fresh mint leaves give the ice cream an herbal mint flavor-a very different effect than traditional peppermint extract. The trick is to allow the fresh mint leaves, and all of their natural oils, to infuse themselves into warm milk and cream for at least an hour. Directions Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.