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Mint Choc Chip Ice Cream

Is this your favourite ice cream flavour? Mine too and believe me it tastes even better homemade. 
Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Freezing time2 hrs
Total Time3 hrs
Course: Dessert


  • 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.


Recipe from DeliciousMagazine.co.uk
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