A few days ago, when the temperature outside climbed above 20°C, I knew there was no point in waiting any longer. Time to make homemade ice cream! This refreshing Mojito ice cream is made with fresh garden mint, lime juice and a splash of mint liqueur. It’s egg-free and prepared with sweetened condensed milk, which gives it its sweetness and wonderfully smooth, creamy texture. Highly recommended!
Ingredients for the mojito ice cream:
- 375 ml whole milk
- 40 g fresh mint leaves (no stalks)
- 300 ml double cream
- 400 g sweetened condensed milk
- finely grated zest and juice of 2 large limes
- 3 tablespoons mint liqueur (Crème de Menthe) or white rum*
Place the milk and mint leaves in a blender and blend very thoroughly until the mint is completely broken down and the mixture is well combined. Add the remaining ingredients and blend briefly, just until combined. Pour into a bowl, cover with cling film and chill in the fridge overnight.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for a few hours until firm.
You can also make the ice cream without a machine. After chilling, whisk the mixture, pour into a freezer-safe container and freeze. During the first 3 hours, remove from the freezer every 30 minutes and mix thoroughly to prevent ice crystals from forming and to keep the texture light and creamy. Freeze until firm.
* The alcohol can be omitted.
Enjoy!
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