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Fresh Mint Ice Cream
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In a small suacepan, combine sugar and water. Cook over medium heat for 2 - 3 minutes, until sugar dissolves. Bring to a boil over high heat; boil for 2 minutes. Remove saucepan from heat; let cool for 10 minutes. In a food processor or blender, combine sugar syrup and mint leaves; process until mint is finely chopped. Transfer to a bowl, refrigerate, covered, until chilled. Strain mixture through a sieve, pressing on mint leaves to extract as much liquid as possible; discard mint leaves. Ice cream maker method: Stir cream and vinegar into syrup (mixture may look curdled). Freeze in an ice cream maker according to manufacturer's instructions. No ice cream maker method: Whip cream until it holds stiff peaks; fold into syrup along with the vinegar. Spoon into shallow pan; freeze until firm.
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