Fresh Mint, Lemon & Yoghurt Ice Cream

Total Time: 7 hrs 20 mins Preparation Time: 7 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups caster sugar
• 1 1/4 cups tightly packed mint leaves, plus extra mint leaves to garnish
• 1/2 cup lemon juice, strained
• 2 cups greek yogurt
• 1/2 cup thickened cream, lightly whipped till it forms soft peaks

Recipe

• 1 place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. stop stirring, then increase the heat to medium-high and bring the syrup to the boil.
• 2 return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy).
• 3 remove from the heat and leave to cool, then pour the mixture into a container and chill.
• 4 place the chilled syrup in a blender with mint and lemon juice. blend at a high speed until the mint is very finely chopped.
• 5 place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. add the syrup and whisk to combine.
• 6 if you have an ice cream maker, churn the mixture in it. otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge.
• 7 remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out.
• 8 repeat these freezing and whisking steps once more. (for an even smoother texture, repeat these steps a few more times).
• 9 pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
• 10 serve the ice cream with extra mint.