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Light Mint Ice Cream

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CATEGORY CUISINE TAG YIELD
Eggs Dessert 4 Servings

INGREDIENTS

8 sm Young mint sprigs; taken from top of stem
5 tb Superfine (caster) sugar
1 1/2 c Creme fraiche (see below)
3 Egg whites; stiffly beaten

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Thu, 11 Jul 1996 22:59:51 EDT
Chop the mint leaves very finely, then put into a blender with the sugar.
Blend until well mixed.  Stir the sugar and mint mixture into the creme
fraiche.  Fold in the egg whites.  Put into a freezer container and freeze
for at least 4 hours.
Creme fraiche is a lightly cultured cream with a consistency between sour
(soured) cream and heavy (double) cream.  If unavailable, you can
substitute two parts heavy cream mixed with one part sour cream; leave in a
warm room for 5 - 6 hours until thickened, then stir, cover and
refrigerate.
Recipe is from _Alfresco_ by Linda Burgess and Rosamond Richardson.
EAT-L Digest 11 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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