Awards 2017
Awards 2017
Fresh Mint Choc Chip Ice Cream Recipe | Great British Food Magazine

Fresh Mint Choc Chip Ice Cream

waitrose.com/recipes

Fresh mint and dark chocolate give this nostalgic treat a grown-up makeover

    Ingredients
  • 100g pack mint, leaves picked
  • 300ml double cream
  • 600ml whole milk
  • 8 egg yolks
  • 180g caster sugar
  • 100g dark chocolate (70% cocoa solids)
  • Special kit:

  • Ice cream maker
    Method
  • Blanch the mint leaves in a pan of boiling water for 1 minute, until bright green. Drain, plunge into a bowl of ice-cold water for a few minutes to cool, then drain again. Pat dry on kitchen paper and set aside.
  • Pour the cream and milk into a pan with a pinch of salt and heat to just before boiling point – bubbles will start to form at the edges. Meanwhile, whisk the egg yolks and sugar in a large bowl until thick. Slowly pour the cream and milk over the egg yolks, whisking continuously, until combined. Cool for 5 minutes; rinse out the pan. Blend a few ladlefuls of the custard with the blanched mint leaves in a high-speed blender (not a food processor) until the mixture is bright green and the mint is very finely chopped.
  • Mix the minty custard back into the base, then return to the pan and place over a medium-low heat. Stir constantly with a wooden spoon or spatula, making sure to cover the entire base of the pan. After 5-8 minutes, the custard will thicken, start to feel velvety and thickly coat the back of a spoon. Quickly sieve the custard into a clean bowl, cover the surface with cling film and cool completely, then chill for 1-2 hours.
  • Churn in an ice-cream maker according to manufacturer’s instructions. When the mixture is thick and creamy and the blade almost stops, melt the chocolate in a heatproof bowl set over a pan of simmering water, or a microwave. Drizzle a little chocolate over the base of a chilled container and cover with an even layer of ice cream. Repeat, layering up the chocolate and ice cream, finishing with a final drizzle of chocolate. Cover and freeze for at least 4 hours, or preferably overnight. Remove from the freezer 5 minutes before serving, with fresh mint leaves, if liked.
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