Do you have advice on a Mint Ice Cream recipe? I mean just mint, not mint and chocolate.
I have just tried your Vanilla recipe using the 25 minute cooking time and it worked really well in my Nemox Talent Gelato (apart from the Nemox’s habit of switching off too soon and not incorporating much air). We were very impressed with the creaminess and rich vanilla flavour so it got us thinking about mint.
We have a choice of fresh Spearmint and fresh Moroccan mint. I would assume it would go in to the hot mixture but I am not sure how it would react to the long cooking time.