Fresh Mint Lemon Yoghurt Ice Cream Food

FRESH MINT ICE CREAM

Steps:

• In a saucepan, combine cream and milk. Add chopped mint leaves. Heat to a boil. Remove from heat. Cover. Let stand for about 15 minutes.
• In a bowl, beat egg yolks and sugar until light and fluffy. Strain the cream mixture and heat to a boil again. Pour cream mixture over egg-sugar mixture. Place bowl in a pan of hot water. Whisk until mixture is thick and creamy, about 10 minutes.
• Optional: Add food coloring.
• Remove bowl from hot water.
• Freeze ice cream in an ice cream maker for about 25 minutes or until thick.
• Transfer ice cream to another bowl and keep in the freezer until ready to serve. Scoop out ice cream into individual serving bowls. Garnish with whipped cream, grated chocolate, and fresh mint leaves.

FRESH MINT ICE CREAM

Steps:

• Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
• Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
• Mix the cream into the milk and mint mixture and set aside.
• Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
• Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
• Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
• Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
• Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.
• Enjoy!

FRESH MINT, LEMON & YOGHURT ICE CREAM

Steps:

• 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.