It’s the day before Valentines Day and if you are looking for something a little different to treat your sweetie to then give my Homemade Mint Choc Chip Ice Cream a go.
Or just enjoy this ice cream by yourself all wrapped up in a snuggly blanket with your favourite movie on the television 😉
I don’t know about you but when I was a kid mint choc chip ice cream was always green! And a vibrant bright green at that. I never thought anything of it, it was green and that was that.
Then one day a fancy Italian ice cream parlour opened in town and their mint ice cream was white! Seriously white? I remember them saying they didn’t add green food colouring they allowed the natural colour to come through.
And while there is the merest hint of colour in this ice cream from the mint leaves and egg yolks, this ice cream is pretty much white.
I guess you could add a little green food colouring if you wanted to but I like it white.
For the chocolate element I used a dark chocolate with 70% cocoa, I like a dark bitter chocolate with mint and I thought I should go with what was predicted as a 2015 food trend. Considering I researched and predicted them I should try giving some of them a go!
Instead of using chocolate chips I used melted bar chocolate and then drizzled it thought the ice cream. I started by drizzling it all over the bottom of my ice cream tub then I added a layer of my ice cream then another layer of drizzle. I found this gave me a great equal mix of chocolate and ice cream per scoop.
But by all means use chocolate chips if you prefer.
This is a smooth, rich & creamy ice cream with a cool minty flavour and little bursts of dark chocolate in every spoonful. An indulgent treat by anyones standard 😉
- 400 millilitres semi skimmed milk (half fat), (1 and ⅔ cup)
- 350 millilitres double / heavy cream, (1 & ⅓ and ⅛ cup)
- 25 fresh mint leaves - bashed
- 2 teaspoons mint extract, (if you prefer a stronger taste add more)
- 4 large egg yolks
- 180 grams caster (superfine) sugar, (1 cup minus 1 tablespoon)
- a pinch fine sea salt
- 115 grams dark chocolate at least 70% cocoa, (4 ounces)
- Grab your mint leaves and gently bruise them, this will help them release their natural oils.
- In a medium sized saucepan pour in the milk, double cream, fresh mint leaves and mint extract. Very gently heat until the mixture is hot and steamy, (not boiling) then take it off the heat and leave to infuse for at least 1 hour, more if you want a stronger flavour.
- After you have left the mixture to infuse, using a teaspoon taste the mixture to make sure it is minty enough for you. If you want it a little stronger add another half teaspoon of extract and taste again. Keep adding a half teaspoon at a time until you have the flavour you want.
- Its now time to make your custard base. Pick out or strain the cool milk and cream mixture to remove the mint leaves. Then gently heat your mixture again until it is hot and steamy but not boiling.
- While the milk and cream are warming up, whisk the egg yolks in a heat proof bowl together then add the sugar and whisk until pale. A couple of minutes should do it. I highly recommend using an electric whisk or stand mixer, especially for the next step.
- Once the cream and milk are all steamy, very slowly begin to pour it into the egg yolks whisking all the time. Keep pouring until all the cream milk mixture is incorporated.
- Then return the mixture to the pan and gently heat again over a low heat not allowing it to boil. Keep stirring until the mixture coats the back of your spoon.
- Pour the mixture into a clean heatproof bowl. Now leave the bowl at room temperature. Returning to it every 5 to 7 minutes to give it a stir to prevent a skin from forming.
- Once its at room temperature cover it and place it in the fridge for at least 6 hours preferably overnight if you can.
- Its now time to churn your ice cream. In accordance with your manufactures guidance make your batch of ice cream. In my KitchenAid ice cream bowl I have to attach the correct attachments turn them on then add the custard and churn for 20 to 25 minutes.
- When the ice cream is almost finished churning, you need to melt your chocolate using either a microwave or a double boiler.
- Once the ice cream is finished churning grab a rubber spatular and get ready to put it in your chosen tub. The ice cream at this stage will be very soft scoop.
- Get the tub you will be storing your ice cream in to hand. With a teaspoon dip it in the chocolate and drizzle melted chocolate all over the bottom of the dish. Then spread a layer of ice cream over it.
- Then give another generous drizzle of chocolate followed by another layer of ice cream. Keep going until you have used up all of your chocolate and ice cream.
- Seal your tub and pop it in the freezer for at least 2 hours to become a little more solid.
- This ice cream will keep in your freezer for up to 3 months.