Serves 8

Home Beautiful - - ENTERTAIN -

1 bunch mint

500ml milk

2 tsp finely grated lime zest 6 egg yolks

⅔ cup caster sugar 600ml thick­ened cream ¼ cup Mal­ibu

2 tbsp lime juice

Small mint sprigs and finely

grated lime zest, to gar­nish

1. If you have an ice cream maker that re­quires the con­tainer to be frozen, freeze it overnight. Finely chop 1 ta­ble­spoon mint, put in a small bowl, cover and re­frig­er­ate. Put milk, re­main­ing bunch of mint (on stems) and zest in a medium saucepan. Bring to a sim­mer. Re­move from heat and set aside to in­fuse.

2. Put egg yolks and sugar in the small bowl of an elec­tric mixer and beat for 5 min­utes un­til thick and creamy. Dis­card mint from hot milk then driz­zle milk in, whilst beat­ing. Trans­fer mix­ture to a large heat­proof bowl. Sit bowl over a saucepan of sim­mer­ing wa­ter, mak­ing sure bowl doesn’t touch wa­ter. Stir con­stantly un­til mix­ture is thick enough to coat the back of a spoon, about 25-30 min­utes. Al­low to cool slightly. Sit bowl in a large bowl of iced wa­ter to chill mix­ture quickly, or re­frig­er­ate for 3-4 hours un­til well chilled.

3. Whip cream un­til soft peaks form. Add cream to milk mix­ture and stir in un­til com­bined. Stir in mint, rum and juice. Pour mix­ture into ice cream maker and churn un­til a soft serve ice cream con­sis­tency forms (for smaller ma­chines, churn in two batches) Trans­fer ice cream to a suit­able con­tainer and freeze overnight.

4. Al­ter­na­tively, to make with­out an ice cream maker, pour mix­ture into a me­tal con­tainer and freeze for 2-3 hours un­til semi-frozen. Spoon mix­ture into a food pro­ces­sor and process un­til smooth, pour back into tin and freeze again un­til semi-frozen. Re­peat this process twice more, to re­duce ice crys­tals, then freeze overnight.

5. Serve scoops gar­nished with mint leaves and lime zest.

ABOVE LEFT, FROM BACK: Stone bowl (used as pot), from $64, Wa­ter Tiger. ‘Suna’ plate, $16.95, The Bay Tree. Nap­kin, $49/set of 4, and forks, $16/set of 4, all The Lost and Found Depart­ment. LEFT, FROM BACK: Weck jars (with lids), $6.50 each, spoons, $16/set of 4, nap­kin in Plum, $49/set of 4 and pot plant in Green, $25/small, all The Lost and Found Depart­ment. Tiles, $10.95 each, Di Lorenzo Tiles. Stock­ists, page 168 MO­JITO ICE CREAM

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