Mint Choc Chip Ice Cream
Is this your favourite ice cream flavour? Mine too and believe me it tastes even better homemade.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe from DeliciousMagazine.co.uk
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