Milk & Mint Ice Cream

Preparation info
  • Serves


    • Difficulty


Appears in
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</


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. W