Light mint ice cream

4 Servings

Ingredients

Quantity Ingredient
8 smalls Young mint sprigs; taken from top of stem
5 tablespoons Superfine (caster) sugar
1½ cup Creme fraiche (see below)
3 Egg whites; stiffly beaten

Directions

From: Felicia Pickering <MNHAN063@...> 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, .

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