Milk & Mint Ice Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This ice cream is delicate and subtle, and very easy to eat. It’s nice with a small biscuit, a square of dark chocolate or just on its own.


  • 500 ml (17 fl oz/2 cups) milk
  • 100 g ( oz) sugar
  • about 16 mint leaves
  • 250 ml (9 fl oz/1 cup) pouring (whipping) cream


Heat the milk and sugar in a saucepan. Just as the milk is coming to the boil, toss in the mint and then remove from the heat. Leave it to infuse and cool down completely.

Remove the mint leaves with a slotted spoon and whisk in the cream. Pour into an ice-cream machine and churn following the manufacturer’s instructions. Alternatively, pour into a shallow tray and put in the freezer. When it is just frozen, after about 1 hour, beat vigorously with a fork to break up the ice crystals and then return the tray to the freezer. Repeat this process twice before leaving the ice cream to freeze completely. Store in the freezer in a sealed container.