Light mint ice cream
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | smalls | Young mint sprigs; taken from top of stem |
5 | tablespoons | Superfine (caster) sugar |
1½ | cup | Creme fraiche (see below) |
3 | Egg whites; stiffly beaten |
Directions
From: Felicia Pickering <MNHAN063@...> Date: Thu, 11 Jul 1996 22:59:51 EDT Chop the mint leaves very finely, then put into a blender with the sugar.
Blend until well mixed. Stir the sugar and mint mixture into the creme fraiche. Fold in the egg whites. Put into a freezer container and freeze for at least 4 hours.
Creme fraiche is a lightly cultured cream with a consistency between sour (soured) cream and heavy (double) cream. If unavailable, you can substitute two parts heavy cream mixed with one part sour cream; leave in a warm room for 5 - 6 hours until thickened, then stir, cover and refrigerate.
Recipe is from _Alfresco_ by Linda Burgess and Rosamond Richardson.
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .