Serves: Serves 6
This ice cream has a wonderful delicate flavour from the fresh mint and can be made with or without an ice cream maker. Serve it up on its own or have a go at making the bourbon biscuits they make a great mint and chocolate combination.
  • 120g caster sugar
  • 150ml water
  • 60g mint leaves (I used basil, eau de cologne, Moroccan and garden mint)
  • Finely grated zest and juice of 1 lemon
  • 300ml double cream
  • 125g mascarpone
  1. Put the sugar and water into a saucepan over a low heat and stir until the sugar has dissolved. Turn up the heat and boil for 5-6 minutes. Take of the heat.
  2. Put the mint leaves into food processor and blitz until finely chopped.
  3. When the sugar syrup has cooled, pour into the food processor with the mint and whizz briefly.
  4. Pour this into a mixing bowl, scraping the food processor bowl clean with a spatula.
  5. Stir in the lemon juice and zest.
  6. Lightly whisk in the cream.
  7. Fold in the mascarpone creating a lovely thick mixture. If you have an ice cream maker, spoon the mixture into the bowl and churn following the manufacturers instructions.
  8. Spoon the ice cream mixture into a freezer proof container, cover and place in the freezer.
  9. Every hour or so go to the freezer and give the ice cream a good stir with a fork. It will eventually get too firm to stir. Freeze until solid.
  10. Before serving, remove the container from the freezer and pop it into the fridge for about 20 minutes or so to soften.
Recipe by Jo Clark Cooking etc at