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Fresh mint & choc chip ice cream

Fresh mint & choc chip ice cream

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal549
fat40g
saturates23g
carbs41g
sugars41g
fibre1g
protein7g
low insalt0.1g
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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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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