- 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)
Place milk and mint leaves into the 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 and churn for 1 minute on speed 5 or 6.
Add cranberries and mix for a further 20 seconds on speed 4 or 5.
Place mixture into a container and return to the freezer.
Allow approx 12 hours before serving.
Mint & Cranberry Ice-cream
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