Monday, 8 July 2013
Probably the most delicious Mint Chocolate Chip Ice Cream recipe ever ...............
and its sooooo simple to make!
What you'll need:
225ml whole milk
a big hand full of fresh mint, washed
5 egg yolks
600ml double cream
In a saucepan, heat the milk and sugar while stirring until the sugar is dissolved, do not boil.
Remove from heat, set aside a couple of mint sprigs and add the rest of the mint to the milk mixture. Let sit covered for 1 hour.
Seperate the eggs and place the egg yolks in a small bowl.
Return mixture to medium heat and stir for 1 minute. Add a bit of the milk mixture (about 60ml) to the eggs a little at a time. This is to slowly raise the temperature of the eggs so they won't cook when you add them to the milk. Add egg mixture to the milk stirring constantly until the mixture thickens into a custard that coats the back of a spoon. Remove from heat.
Pour the double cream into a medium bowl. Put a fine sieve on top and pour the milk mixture into the cream through the sieve. Discard any bits that do not go through the sieve.
Give it a stir and add the reserved mint sprigs to the mixure. Refridgerate over night.
Remove the fresh mint and add a bit of green food colouring, if desired,
before freezing in an ice cream maker. Mix in chocolate chips and pour into a freezer container. Freeze for 4 hours before serving.
Don't have an Ice Cream Maker? Don't worry! You can still have yummy home made ice cream, it just requires a bit more elbow grease. Pour the Ice Cream mixture into a freezer container. Remove after 30 minutes and give it a good stir making sure the break up any frozen bits. Continue this process every 30 minutes for 3 hours. Then let the mixture freeze for 4 hours before serving.