Recipe - Light Mint Ice Cream

8 small Young mint sprigs; taken
from top of stem
5 tablespoon Superfine (caster) sugar
1 One half cup Creme fraiche (see below)
3 Egg whites; stiffly beaten

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 11 Jul 1996 22:59:51 EDT
Chop the mint leaves very finely, then put into a blender with the sugar.
Blend until well mixed. Stir the sugar and mint mixture into the creme
fraiche. Fold in the egg whites. Put into a freezer container and freeze
for at least 4 hours.

Creme fraiche is a lightly cultured cream with a consistency between sour
(soured) cream and heavy (double) cream. If unavailable, you can
substitute two parts heavy cream mixed with one part sour cream; leave in a
warm room for 5 6 hours until thickened, then stir, cover and
refrigerate.

Recipe is from _Alfresco_ by Linda Burgess and Rosamond Richardson.

EATL Digest 11 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.