| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 1 |
|
250 millilit fat milk |
| 1 |
bn |
Mint |
| 5 |
|
Egg yolks |
| 125 |
g |
Caster sugar; (4 oz) |
| 250 |
ml |
Whipping cream |
| 50 |
ml |
Creme de Menthe; (optional) (4 tbsp) |
INSTRUCTIONS
Place the milk, mint and vanilla in a saucepan and bring to the boil,
remove from the heat and leave to infuse for an hour.
In a separate pan combine the yolks and sugar. Reheat the milk and then
strain it through a sieve over the yolk mix. Cook over a gentle heat,
stirring all the time until the mixture thickens and then strain
immediately into a bowl and then add the cream and creme de menthe.
Cool and transfer to an ice cream machine and churn. Serve.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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