Sorry, you need to enable JavaScript to visit this website.
Preparation time: Cooking time: Recipe makes:
40 minutes 60 minutes 6 portions
Calories per portion
(Kcal)
Protein per portion
(g)
500 5

Ingredients:

250ml Double cream
75ml Full fat milk
1 tsp Vanilla extract
240ml Pro-Cal shot neutral (2 bottles)
3 Egg yolks
175 Caster sugar
40g Mint leaves

Method:

1 Place the cream, milk, egg yolk, Pro-Cal shot and vanilla in a pan.

2 Heat gently, whisking continuously. Bring to just under the boil.

3 Remove from the heat and allow to cool

4 Place the sugar, mint and water in a pan and simmer for 10 minutes. Leave to cool.

5 Remove the mint leaves and then combine the cream and Pro- Cal shot mixture with the mint infusion.

6 Pour the mixture into the ice-cream machine.

7 Follow the instructions for your machine, and churn until the ‘ice cream’ is thick and frozen.

8 The ice cream can be eaten straight away or transferred to a suitable container and stored in the freezer for up to 4 weeks. Do not refreeze.