MINTED ICECREAM

INGREDIENTS:
1/3 cup sugar
1/2 cup water
1 cup fresh mint leaves
1 tablespoon lemon juice
2 egg yolks
1/4 cup sugar, extra
300ml jar thickened cream

METHOD:
Place sugar and water in pan, stir over low heat until sugar is dissolved.
Bring to boil, boil rapidly 1 minute.
Remove from heat, add chopped mint leaves, stand 20 minutes.
Strain leaves pressing firmly to extract juices, discard leaves.
Add lemon juice to syrup, mix well.
Combine egg yolks and extra sugar in pan, stir over low heat until slightly thickened, do not boil, cool.
Beat cream until soft peaks form, gently fold in cold egg yolk mixture and syrup.
Pour into mold or loaf tin, cover with aluminum foil, freeze overnight or until set

(Remember to keep icecream covered while freezing to help prevent crystals forming.)