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Lemon And Mint Ice Cream

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Lemon And Mint Ice Cream - my oh my, this is some ice cream. Try this out and you are sure to receive accolades aplenty - it did for me! Don’t miss to check out the recipe of the lemon and mint ice cream listed here.
  Eggs 4 , separated
  Caster sugar 4 Ounce (100 Grams)
  Double cream 1⁄2 Pint (300 Milliliter, 1.25 Cup)
  Lemons juice 2 Tablespoon
  Dried mint 1 1⁄2 Teaspoon (7.5 Milliliter)

Whisk the egg whites until stiff.
Whisk in 25 g/1 oz/2 tbsp of the sugar and continue whisking until stiff.
Repeat until all the sugar is incorporated.
Lightly beat the egg yolks and fold in with a metal spoon.
Whip the cream with the lemon rind, juice and mint until softly peaking.
Fold the egg mixture into the lemon cream with a metal spoon.
Turn into a metal container and freeze until half firm (about 2 hours).
Whisk with a fork until smooth, then freeze again until firm.
When ready to pack, allow to soften for about 10 minutes before scooping into a chilled, wide necked vacuum flask for transporting.

Recipe Summary

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1897 Calories from Fat 1274

% Daily Value*

Total Fat 142 g217.7%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 306.1 mg12.8%

Total Carbohydrates 125 g41.8%

Dietary Fiber 2.4 g9.4%

Sugars 115.7 g

Protein 30 g60.7%

Vitamin A 35.5% Vitamin C 23%

Calcium 22% Iron 56.8%

*Based on a 2000 Calorie diet

Lemon And Mint Ice Cream Recipe