Made with real mint leaves – sort of. At least I made the best use of whatever buds were growing from my mint pot. They are not growing very quickly though, so the next time I make this ice-cream, it would probably be after summer this year.
- Large eggs: 2
- Castor sugar: 1/4 cup
- Fresh whipping cream: 1 cup (300ml)
- Mint leaves: a stalk, ground with pestle and mortar
- Peppermint essence: 2 tbsp
- Vanilla essence: 1 tsp
- Skimmed milk: 1/2 cup (150ml), lightly whisked
- Mixed nuts: chopped, 3 tbsp
- Nutella: 2 heaps tbsp
- Whisk eggs till light and fluffy.
- Add sugar and whisk for 2min till consistent.
- Add cream, mint leaves, peppermint and vanilla essences into mixture. Whisk for another 2 min.
- Stir in milk and whisk for another 2 min.
- Chill the mixture for 1 hr.
- Remove from fridge and whisk for another 3 – 4 min. Leave to set in freezer for 1 hr.
- When mixture is starting to freeze (ice starts to form around the rinds), stir in nuts and nutella gently.
- Leave the mixture to set in the freezer overnight.
- If you have a food processor, use it to whisk the cream, mint leaves and essences together instead of carrying out the separate steps. It saves time and effort and helps to bring out the green colour in the ice-cream correctly.
- I do think using mint leaves is much better (and not as sweet) than using mint candies, which a lot of recipes use. It also helps to give the ice-cream a green tinge, which I like, but failed to achieve here without my holy grail (food processor).