Gastronomixs

Mint ice cream

Mint ice cream

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Ingredients

500

g

milk

150

g

cream

50

g

mint

100

g

sugar

30

g

glucose

20

g

invert sugar

35

g

powdered milk

3

g

ice cream stabiliser

Preparation method

  • Wash the mint leaves well in cold water.
  • Dry the leaves and bruise them, and then heat with the milk and cream. Allow to infuse at low temperature.
  • Strain the mint from the milk and add the powdered milk, glucose, and invert sugar.
  • Then add the stabiliser and the sugar.
  • Pasteurise the composition to 86°C.
  • Let the mixture cool, and then churn into ice cream.  

Serving suggestions

  • As an element of a dessert, for example alongside chocolate preparations.
  • As a spoom served with a sparkling wine.
  • As a component in a modern take on a mojito.

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