Apple Mint Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hope End,

Chef/proprietor Patricia Hegarty


  • 3-4 good handfuls fresh apple mint leavesapple mint retains the best colour
  • 1 lb. (450 g.) sugar
  • 1 pint (575 ml.) water
  • juice 3 lemons
  • 1 pint (575 ml.) double cream
  • Crème de Menthe, for garnish


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 again in a covered container for 3-4 hours.

Decorate with fresh sprigs of mint or angelica. For a special occasion, outline each serving with a trickle of Crème de Menthe.