Mint Ice Cream Recipe


480 ml İçim Milk
1½ tablespoon sahlep
50 gr İçim Labne Cheese
1¼ cup İçim Chief Cream
1 tablespoon of water
1 cup chopped fresh mint leaves
A pinch of salt


Heat the sugar and 1 tablespoon water in a saucepan until the sugar is completely dissolved and set aside. Fill a large bowl with ice water. In a bowl, mix two tablespoons of cold İçim Milk and sahlebi well. In another large bowl, whisk İçim Labne cheese until smooth. In a large and wide pot, mix the remaining İçim Milk, İçim Şef Krema, sugar and the syrup you prepared in the first step. Bring the mixture to a boil and cook over medium heat for 5 minutes, stirring, until all the sugar has dissolved. Remove from the stove. Slowly add the sahlep and milk to this hot cream mixture, stirring constantly. After they are completely passed through each other, put it back on the stove and bring it to a boil over medium heat. After about 1 minute, when the mixture thickens, remove from heat. Slowly add the thickened mixture to the cream cheese, whisking constantly. When the cream cheese and hot cream mixture is completely mixed, add a pinch of salt and the mint leaves. Place the mixture in a bowl filled with ice water and leave to cool, stirring occasionally. After about half an hour, strain the ice cream mixture through a sieve. Leave in the bouquet for about 4 hours. After taking it out of the freezer, beat it well with a wire whisk and keep it in the freezer for another 4 hours. Continue this process until your ice cream reaches the desired consistency. Serve the ice cream with a fresh mint leaf on top.

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