Apple and Mint Ice Cream | Redwall
Author: 
 
Ingredients
  • handful of mint leaves
  • 1 cup sugar
  • 1 cup water
  • 50-75g butter
  • ¼ cup white sugar (plus extra)
  • splash of water
  • 3 cooking apples, chopped
  • ¾ cup milk
  • ¾ cup thickened cream
  • ½ can of condensed milk
Instructions
Mint Syrup
  1. In a saucepan, tear and crush the mint leaves, and mix over medium heat with the sugar and water.
  2. Bring to a simmer, then remove from heat to seep and cool.
  3. Peel and chop the apples.
  4. In a pan, heat the butter and sugar (splash in just a tablespoon of water if need be) and stir until the sugar dissolves.
  5. Add in the apples and let cook until starting to become transparent.
  6. While these are cooking, stir together the milk, thickened cream and condensed milk.
  7. When the apples are getting close to being cooked, pour in the juice from the pan into the milk/cream mixture, and stir.
  8. Place the pan back on the stove and sprinkle and stir in a little handful (~ ⅛ cup) of white sugar.
  9. Strain the mint syrup into the milk-cream mixture and stir.
  10. When the apples are cooked, browning and transparent, scoop those into the mixture.
  11. Pour into a metal container, and place in the freezer.
  12. Once the ice cream starts to freeze over a top layer, cover in cling wrap to keep smells from the freezer from seeping in.
  13. Freeze overnight then serve.
Recipe by In Literature at https://www.inliterature.net/food-in-literature/dessert/ice-cream/2016/08/apple-and-mint-ice-cream-redwall.html