When faced with the tough decision of selecting an ice cream flavour which do you choose?
For me its always been Mint Chocolate Chip. For a while I thought I was being boring selecting the same flavour every time, so turned my eyes to more exotic tastes such as Pistachio, Rum & Raisin and Salted Caramel. In the end I always would have rather had the Mint Chocolate Chip. I’ve learnt now not to interfere with what the heart wants and my Fiance rarely even has to ask me now what flavour I want.
So when we stopped off for an ice-cream a couple of weekends ago to find our parlour of choice DIDN’T stock Mint Chocolate Chip I had issues. I begrudgingly selected the Salted Caramel which satisfied the ice-cream need to an extent, but I did leave disappointed.
“In the end I always would have rather had the Mint Chocolate Chip”
I’m not one who handles disappointment well, so I decided that evening I was going to make my own. Should a parlour not stock Mint Chocolate Chip in the future, it wouldn’t so bad knowing I had my own stock at home.
I found this recipe below from Delicious Magazine online and set myself to work. I absolutely love this version since it uses fresh mint and it really impressed me how much better the fresh mint flavour is compared to the extracts. The recipe is so easy to follow and although it requires an ice-cream maker, you could get by without it by following the alternative steps.
Now I’ve got my own personal stock there’s no stopping me testing out some more flavours. I just might have to make a few more batches of this one first just to be safe.
Mint Choc Chip Ice Cream
- 300 ml whole milk
- 30 fresh mint leaves
- 100 g caster sugar
- 4 medium egg yolks
- 300 ml double cream
- 1 drop green gel food colouring
- 100 g 70% dark chocolate, chopped
- Pour the milk into a saucepan, and bring to the boil. Add the mint leaves then remove from the heat and leave to infuse for 1 hour.
- Strain the flavoured milk through a sieve into a clean pan (throwing away the mint leaves) then gently reheat the infused milk.
- Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.
- Lightly whip the double cream and fold into the mint custard with the food colouring. Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate pieces (don’t add the dusty bits or it will turn the ice cream brown).
- Continue to churn until frozen then transfer to a container and freeze until needed.
- If you don't have an ice cream maker, simply pour the ice-cream mixture into a shallow container and freeze until almost solid. When almost solid, whisk with an electric hand whisk, then refreeze. Repeat 1-2 times, then freeze until solid.