Fresh mint & choc chip ice cream

Fresh mint & choc chip ice cream

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(6 ratings)

Prep: 20 mins Cook: 10 mins Plus overnight standing and freezing

More effort

Serves 6
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal549
  • fat40g
  • saturates23g
  • carbs41g
  • sugars41g
  • fibre1g
  • protein7g
  • salt0.1g
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Ingredients

  • 140g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 400ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 300ml double cream
  • 1 vanilla pod, split
  • 75g/2½oz fresh mint leaves with stalks
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 large egg yolks
  • 140g caster sugar
  • ice-cream cones, to serve (optional)

Method

  1. 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.

  2. 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.

  3. Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.

  4. 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.

  5. 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.

  6. 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.

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Comments, questions and tips

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gingermut
24th Dec, 2012
This was very easy to make (although I do have an ice cream machine). I didn't have the mint and it still turned out tasting fantastic. It tasted like Ben and Jerry's vanilla! Gorgeous! Worth the effort.
mazzyb
25th Jul, 2012
5.05
Great!
mazzyb
25th Jul, 2012
5.05
Great!

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