Ingredients
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)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Mint & Cranberry Ice-cream
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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