- 2 cups cream
- 2 cups full-cream milk
- 200 g caster sugar
- 10 free-range egg yolks
- 1 t mint extract
- 40 g fresh mint leaves
Place the cream, milk and 100 g caster sugar into a saucepan and bring to a quick simmer over a medium heat. Set aside to cool slightly.
Using an electric beater, beat the remaining caster sugar with the egg yolks for 10 minutes, or until fluffy and almost white in colour.
Add the milk to the sugary yolk mixture and whisk to combine. Transfer to a clean saucepan and heat over a medium to low heat, stirring constantly so the mixture doesn’t catch. Remove the mixture from the heat when it begins to thicken and coats the back of a wooden spoon; about 5 minutes.
Pour into a glass bowl, add the fresh mint and mint extract and allow to cool before chilling the mixture overnight. Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions.
Cook’s note: If you like, add chopped dark chocolate and pistachio nuts after the ice cream has churned.
For this recipe, infusing the basic custard with the fresh mint leaves overnight gives the flavours time to settle, and that creates the wonderful refreshing taste that mint is so famous for. Make a pavlova or meringue with the leftover egg whites to serve with the ice cream for your own take on a mint Eton mess.