Fresh mint & choc chip ice cream
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus overnight standing and freezing
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
PER SERVING
549 kcalories, protein 7.0g, carbohydrate 41.0g, fat 40.0 g, saturated fat 23.0g, fibre 1.0g, sugar 41.0g, salt 0.1 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2252644/
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Ingredients
- 140g dark chocolate
- 400ml full-fat milk
- 300ml double cream
- 1 vanilla pod , split
- 75g/2½oz fresh mint leaves with stalks
- 4 large egg yolks
- 140g caster sugar
- ice-cream cones , to serve (optional)
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 10 mins
plus overnight standing and freezing
Ingredients
- 140g dark chocolate
- 400ml full-fat milk
- 300ml double cream
- 1 vanilla pod , split
- 75g/2½oz fresh mint leaves with stalks
- 4 large egg yolks
- 140g caster sugar
- ice-cream cones , to serve (optional)
PER SERVING
549 kcalories, protein 7.0g, carbohydrate 41.0g, fat 40.0 g, saturated fat 23.0g, fibre 1.0g, sugar 41.0g, salt 0.1 g
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25 July 2012
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25 July 2012
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24 December 2012
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