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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.
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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).
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3
Remove from the heat and leave to cool, then pour the mixture into a container and chill.
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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.
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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.
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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.
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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.
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8
Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times).
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9
Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
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10
Serve the ice cream with extra mint.
