Mint yoghurt ice-cream

Summer has come to an end – did it happen? – and surely so too will my mint.

I came across this recipe in an old Delicious magazine in a waiting room recently. As always, five seconds after one finds the first snippet of interest in the supplied reading matter, one is called. I did not rip it out, nor ask for a photocopy. No. Try me on a polygraph or stick gramophone needles under my nails. I remembered stuff and made up the gaps and maybe looked about online a bit. It went something like the following, which seemed to work okay:

2 cups castor sugar, simmered for about 15 minutes with 2 cups water to make syrup, then chilled

about a cup of fresh mint leaves

half a cup lemon juice

2 cups yoghurt

half a cup cream, whipped

Get a stick blender into the chilled syrup along with mint leaves and lemon juice. Whisk cream together with yoghurt and add cream. Add green syrup (I kept half a cup back for mojitos, only because I was worried about the amount of liquid going into the ice-cream) and whisk to combine.

Churn in an ice-cream maker. Freeze. Done!