Saturday, August 05, 2006

Recipe of the Week

We have had a few warm days and it's only a couple of weeks till Spring. This fresh, mint icecream is an ideal way to finish off a warm day. Enjoy!

Fresh mint ice-cream

Serving size: Serves 6
Cooking time: More than 1 hour

1¼ cups castor sugar
1¼ cups water
2/3 cup fresh mint leaves
1/3 cup lime juice
600ml thickened cream, whipped

Combine sugar and water in pan, stir over heat, without boiling, until sugar is dissolved.
Simmer 5 minutes, without stirring, cool 5 minutes.
Blend or process syrup with mint and juice.
Strain through fine nylon sieve (to prevent mint discolouring); discard mint.
Pour mixture into shallow pan, cover, freeze until firm.
Process ice-cream mixture until smooth, transfer to bowl, fold in cream in several batches. Return to same pan, cover, freeze until firm.
Repeat processing, spread into loaf pan, cover, freeze several hours or overnight until firm.
Recipe best made several days ahead.
Storage: Covered, in freezer.
Freeze: Essential.
Microwave: Not suitable.

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