Garden Mint - fresh mint icecream

Garden mint is a herb that we are all too familiar with, so much so that often it gets forgotten and overlooked. There are many varieties of mint or Menthe but usually we either find spearmint or peppermint in our gardens.

Mint has been used in cooking and for medicinal purposes for thousands of years. Menthe comes from the Greek word Minthe which was the name of a Greek river nymph to which Hades the god of the underworld took a shine to. However, his wife Persephone find out about the object of his affections and became insanely jealous and attacked Minthe turning her into a lowly plant and was about to trample her to death when greek mythology says that Hades who was broken hearted as he couldn't undo his wifes spell intervened by softening it and turning her into a herb so that when she was trampled under foot her sweet aroma would fill the air and he could be close to her again.

Romans used to rub mint on the tables before guests arrived to give a welcoming and fresh aroma as well as putting it in their baths as a soothing remedy. The Hebrews used to strew it across the floors of the temples and their homes to cleanse and fragrance the air. Other middle eastern cultures still offer mint tea to guests as a sign of hospitality.

This fresh, bright and vibrant herb has many health benefits as it is rich in vitamins A, B6, C, beta carotene, thiamin, riboflavin and folates. It also contains minerals such as potassium, calcium, manganese, iron and zinc and is a good source of dietary fibre.

It is a perennial herb and is very easy to grow but much as i love mint, I wanted to contain it in a small area of the herb garden so I planted the roots in a large pot beneath the surface so it can be contained and not overrun everything else. For me, this has to be in my herb garden as it evokes many childhood memories of munching the leaves whilst playing in the garden as we used to have loads of it around and I used to love smelling the aroma of homegrown new potatoes cooking with a sprig of mint. We would always have a jug of fresh mint sauce to go with our Sunday roast which is just equal parts of boiling water and white vinegar, a tiny bit of sugar to balance the acidity and freshly chopped mint to taste.

In my kitchen, I still love to use it with new potatoes and in a mint sauce but also as a raita or added to mushy peas. It adds a lovely zing to a classic English jug of Pimms or to make a refreshing summer drink by just filling a jug with water, ice and a huge handful of torn and crushed mint, finished with a few slices of lemon, leave for 10mins and drink and inhale the fresh heady aromas.

But I think as we are supposed to be in summer now I will just have to make some Fresh Mint Icecream to savour on these rare hot days we are having in between the rain or just to brighten up the rainy afternoons. Very easy to make and you can either use the mixture in an icecream machine or freeze in a tub and it will taste much better than the artificial mint icecream you buy.

Fresh Mint IceCream

500 mls of Double Cream
250 mls of Full Fat Milk
7 egg yolks
175 grams caster sugar
large handful of mint (12-15 leaves)

Put the milk and the cream into a pan and gently bring to a boil. Remove from the heat and add the fresh chopped mint, cover the pan and let it steep for at least 30mins.

Strain using a sieve and return to a clean pan. In a bowl whisk the yolks and sugar until they are thick and pale, then whilst whisking add a little of the cream mixture and whisk until incorporated then slowing pour the yolk mixture into the pan of cream and keep whisking until everything is combined. Place back on the heat and heat gently on low to medium, stirring all the time until it thickens and coats the back of a spoon. Do not let the mixture boil.

Strain the custard mixture into a clean bowl and allow to cool and then refrigerate for an hour. Either transfer to a freezer proof container or place in the icecream machine then freeze. remove for 10 minutes before serving and enjoy !!

I will look forward to making this mint icecream very soon as it already has my mouth watering and will make sure i post a picture in the next update along with any other fresh mint recipes I find.

If you would like to learn more about my exploits foraging for free wild food and the recipes I have cooked with my herbs and grow your own then please have a look at some of my other posts :)

My garden mint