Mint Sherbet with Egg Whites [ice cream maker]
Comments: If you have concerns about using uncooked egg whites, make the sherbet without them.
  • 4 cups [1 L] milk
  • 1 cup [200 g] sugar
  • 1 cup [250 mL] packed fresh mint leaves, crushed [about 1/2 large bunch]
  • A few extra fresh mint leaves, to add to finished sherbet
  • 3 egg whites, at room temperature
  • Warm together milk, sugar and crushed mint leaves to dissolve the sugar.
  • Remove from the heat, cover and leave to soak for 1 hour.
  • Strain milk squeezing mint leaves to extract all the flavor.
  • Discard leaves and refrigerate mixture until really cold.
  • Before freezing, whip egg whites until soft peaks form.
  • Fold beaten egg whites into cold mint-infused milk.
  • Pour mixture into ice cream maker cylinder.
  • Proceed following manufacturer's instructions.
  • Finely chop then fold extra mint leaves into just-frozen sherbet.
  • Spoon into a covered container.
  • Transfer into a freezer until hardened.
  • Keep frozen until ready to serve.