Apple Mint Ice Cream

• 3-4 good handfuls fresh apple mint leaves—apple mint retains the best colour
• 1 lb. (450 g.

Make a syrup by dissolving the sugar in the water. Boil for three or four minutes and leave to cool.

Put the mint leaves into a liquidiser, add the syrup and whizz. Press the bright green juice very thoroughly through a nylon sieve. Add the juice of the lemons.

Freeze in a shallow metal tray until a thick slush has formed. Process again and fold in the whipped cream. Freeze agai