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Mint and Cranberry Ice-cream



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Mint & Cranberry Ice-cream

  • 250 g full cream milk
  • 100 mint leaves, (I use a combination of mint and spearmint)
  • 500 g whipping cream
  • 3 egg yolks
  • 200 g raw sugar
  • 2 heaped tbsp dried cranberries, (or to taste)

Recipe's preparation

    Mint & Cranberry Ice-cream
  1. Place milk and mint leaves into the Closed lid and pulverise for 1 minute on speed 8.

    Add cream, egg yolks and sugar and cook for 10 minutes, 90 degrees, speed 4.

    Place mixture into a stainless steel bowl and put in the freezer for 4-5 hours (or until partially frozen).

    Return mixture to Closed lid and churn for 1 minute on speed 5 or 6.

    Add cranberries and mix for a further 20 seconds on Counter-clockwise operation speed 4 or 5.

    Place mixture into a container and return to the freezer.

    Allow approx 12 hours before serving.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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