- Milk 300 ml (1 cup and ⅓) • 49 kcal
- Fresh cream 250 ml (1 cup)
- Mint syrup 60 ml (¼ cup)
- Sugar 115 gr (½ cup) • 470 kcal
- Carob seed flour 5 grams
- Mint 1 sprig
- Dark Chocolate as much as is needed
Mint ice cream is a fresh and refined dessert. The mint syrup is mixed with a mixture based on milk and fresh cream which, once creamed in the ice cream maker, gives us an ice cream with a delicate flavor and a creamy consistency. Enriched with dark chocolate curls, it will be perfect for delighting guests at the end of a meal. So let’s see how to prepare mint ice cream in the best way.
How to make mint ice cream
In a saucepan, melt the milk with the carob seed flour and the sugar (1), then put it on the stove and bring it to a temperature of about 85 degrees C; as soon as it starts to simmer, turn off.
Collect the cream in a jug, pour in the milk (2) and mix well.
Add the mint syrup and blend with an immersion blender (3). Transfer the mixture obtained to the refrigerator and let it rest for at least 4 hours.
After the resting time has elapsed, transfer the mixture to the ice cream maker (4) and stir until you get an ice cream with a creamy and enveloping compactness.
Once you will have obtained the right consistency, transfer the ice cream into a steel container (5) and put it in the freezer and let it harden for at least 2 hours.
Just before serving, distribute the ice cream in the bowls and add a few leaves of mint (6); garnish with chocolate curls and two waffles and serve.
Mint ice cream can be preserved in a special hermetically sealed container in the freezer for about 6-7 days. Like all homemade ice cream, however, it is always better to prepare and enjoy it at the moment.