Mint Ice cream

Ben Spalding

Ben Spalding

12th January 2011
Ben Spalding

Mint Ice cream

Mint Icecream

Ingredients

  • 120g mint leaves
  • 6 egg yolks
  • 150g caster sugar
  • 50g liquid glucose
  • 600g milk
  • 550g double cream
  • 2 gelatine leaves
  • 1 cap of green food colouring

Method

1. Blend sugar and 60g of the mint in robotcoupe for 30 seconds
2. Soak gelatine
3. Whisk yolks with the sugar/mint mix, boil milk and then pour onto egg and whisk fast, return to the pan and cook to an anglaise then add the gelatine
4. Strain through chinois and add remaining mint and food colouring, then pour into pacojet containers and freeze for 24 hours then churn
5. Keeps for 1 month in freezer

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.