Fresh Mint Yogurt Ice Cream (Print Version)
# Ingredients:
→ Base
01 -
100 g caster sugar
02 -
120 ml cold water
03 -
200 ml whole milk
04 -
3 large free-range egg yolks
05 -
150 ml double cream
06 -
40 g fresh mint leaves
07 -
150 ml natural yogurt
# Instructions:
01 -
Combine 50 g caster sugar with 120 ml cold water in a small saucepan. Warm gently over low heat, stirring until the sugar dissolves. Increase to a gentle simmer and cook for 5 minutes. Remove from heat and set aside to cool.
02 -
Pour 200 ml whole milk into a saucepan and bring just to a boil. In a mixing bowl, whisk 3 large free-range egg yolks with 50 g caster sugar until pale and creamy. Gradually whisk in the hot milk. Return mixture to a clean saucepan and cook gently over low heat, stirring constantly, until it thickens to coat the back of a wooden spoon. Strain the custard into a bowl and cool completely. Stir in 150 ml double cream, cover, and refrigerate overnight.
03 -
Place leaves from 40 g fresh mint along with the cooled sugar syrup into a mini food processor. Blend until the mint is finely chopped and fully incorporated.
04 -
Stir the mint syrup thoroughly into the chilled custard base along with 150 ml natural yogurt until evenly blended.
05 -
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until softly frozen. Alternatively, pour into a shallow container, freeze until nearly solid, then blend until smooth. Repeat the freeze-and-blend process 2–3 times for a creamy consistency. Freeze until firm and ready to serve.
# Notes:
01 -
Ensure the custard base is fully chilled overnight to achieve a smooth and creamy texture after churning.
02 -
Mint can be finely chopped with a knife if a food processor is unavailable, though the flavour will be less intense.