Wednesday, 12 March 2008


Gloriously refreshing ice cream, flecked with fresh mint, and flavoured with the delectable Coole Swan Dairy Cream Liqueur.

Serves: 8

· 8 egg yolks
· 75g/3oz caster sugar
· 300ml/1/2pt double cream
· 300ml/1/2pt single cream
· 2 tbsp Coole Swan Dairy Cream Liqueur
· 4 tbsp fresh mint leaves, finely chopped
· Mint sprigs for serving

1. Beat egg yolks and sugar in a bowl until pale and light. Transfer to a pan. In another pan bring creams to boiling. Pour cream onto egg mix, whisking so everything is incorporated. Place over very low heat stirring all the time until mix is thick enough to coat the back of a spoon. Leave to cool. Stir in Coole Swan.

2. If you have an ice cream maker, stir in the mint and churn as usual. If you don’t have an ice cream maker, add the mint then transfer to a shallow freezerproof box with a lid.

3. When mix is partly frozen remove and whisk with a fork. Repeat this twice more and mix is creamy and smooth with no more ice crystals. Finally leave in the freezer to freeze completely. Remove from freezer and leave in the fridge for 15 minutes before serving.

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