Fresh Mint, Lemon & Yoghurt Ice Cream
- Ready In:
- 7hrs 20mins
- 2 cups caster sugar
- 1 1⁄4 cups tightly packed mint leaves, plus extra mint leaves to garnish
- 1⁄2 cup lemon juice, strained
- 2 cups Greek yogurt
- 1⁄2 cup thickened cream, lightly whipped till it forms soft peaks
- Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil.
- Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy).
- Remove from the heat and leave to cool, then pour the mixture into a container and chill.
- Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped.
- Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine.
- If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge.
- Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out.
- Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times).
- Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
- Serve the ice cream with extra mint.
Questions & Replies
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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.
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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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!