Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 250 millilit fat milk |
| 1 bunch | Mint |
| 5 \N | Egg yolks |
| 125 grams | Caster sugar; (4 oz) |
| 250 millilitres | Whipping cream |
| 50 millilitres | Creme de Menthe; (optional) (4 tbsp) |
Place the milk, mint and vanilla in a saucepan and bring to the boil, remove from the heat and leave to infuse for an hour.
In a separate pan combine the yolks and sugar. Reheat the milk and then strain it through a sieve over the yolk mix. Cook over a gentle heat, stirring all the time until the mixture thickens and then strain immediately into a bowl and then add the cream and creme de menthe.
Cool and transfer to an ice cream machine and churn. Serve.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.