2 Reviews

This was a bit tricky to make, but well worth it. Definitely different! Next time I think I am going to infuse some mint in the sugar syrup and put a few less leaves in the actual final product because there were a few too many green specks, and they scared a few people away from trying it. A suggestion about how to freeze it. I put it in my stand mixers stainless steel bowl, then when it was partially frozen, I just took the bowl out of the freezer, popped it on the machine ran the wisk or beater through it a few times (once it got really thick the wisk didn't do as well, so I switched up to the beater, make sure you scrape down the sides of the bowl) and put it back in the freezer. I'm lazy and only did it like 3 or 4 times, but I think the texture came out just fine. For a serving suggestion: I had made raspberry sauce for something else, and it went lovely with the yogurt.

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PhillyDesigner September 06, 2007

I thought this would taste good--I wasn't sure how it would look. It tastes wonderful, it looks just fine--a pale green sherbet/frozen yogurt with darker green flecks of mint. I did process the mint/syrup/lemon juice mixture much longer--wanting to make it as smooth as possible and I did use an ice cream maker. I did not add nuts and I strongly recommend against doing so. This is quite lovely and full flavored and I believe the addition of nuts would only detract from the enjoyment.

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Chef Kate April 01, 2006
Fresh Mint, Lemon & Yoghurt Ice Cream