A rich and creamy homemade mint ice cream with a dark chocolate drizzle all the way through it. Flavoured with real mint and mint extract.
Servings: 500grams (approx. 5 cups)
400millilitres semi skimmed milkhalf fat, (1 and 2/3 cup)
350millilitres double / heavy cream(1 & 1/3 and 1/8 cup)
25fresh mint leaves - bashed
2teaspoonsmint extract(if you prefer a stronger taste add more)
4large egg yolks
180gramscastersuperfine sugar, (1 cup minus 1 tablespoon)
a pinch fine sea salt
115gramsdark 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.
Most of the time is spent inactive while the mixture chills and then freezes.