Mint ice cream

Ingredients

• dry white wine - 2 tbsp. l.
• water - 100 ml
• egg yolks - 3 pcs.
• sugar - 100 g
• 30 g gelatin
• 300 ml cream
• 100 g mint

Cooking

Step 1

Boil sugar syrup. To do this, dissolve sugar in water and bring to a boil. Add mint and cook for 2 minutes. Remove from heat and puree in a blender until smooth. Pass the mint puree through a sieve.

Step 2

Soak gelatin in a small amount of cold boiled water. When it swells, mix it with mint puree, put in a water bath and cook, stirring constantly, until the gelatin is completely dissolved. Remove from fire.

Step 3

Whisk the egg yolks with the sugar in a heatproof bowl. Put the bowl in a saucepan filled with boiling water and keep on fire, constantly whisking with a whisk, until the yolks thicken.

Step 4

Remove the yolks from the heat and place in a bowl with ice. Pour in the wine and continue whisking for 5-7 minutes, until foam appears around the edges of the bowl.

Step 5

With a mixer, whip the cream, without adding sugar, into a thick foam. Combine mint puree with whipped yolks and cream, mix, arrange in molds and freeze for 5 hours.