1. Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil. 2. Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy). 3. Remove from the heat and leave to cool, then pour the mixture into a container and chill. 4. Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped. 5. Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine. 6. If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge. 7. Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out. 8. Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times). 9. Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm. 10. Serve the ice cream with extra mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
