Mint choc chip ice cream
- Roopa Gulati
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Serves 6
More effort
Prep: 20 mins
Cook: 10 mins
Plus overnight standing and freezing
A star rating of 4.4 out of 5.8 ratingsRate
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The classic mint choc chip ice cream recipe goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal549
-
fat40g
-
saturates23g
-
carbs41g
-
sugars41g
-
fibre1g
-
protein7g
-
salt0.1g
low
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Method
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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.
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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.
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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.
Recipe from Good Food magazine, July 2012
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A star rating of 4.4 out of 5.8 ratings
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