Mint-choc chip ice cream
- Published: 31 Jul 11
- Updated: 18 Mar 24
When vanilla just won’t do, try this stunning homemade mint-chocolate chip ice cream recipe. It’s the perfect flavour for summer refreshment.
-
Makes 900ml
-
Takes 20 minutes to make, plus infusing, cooling and churning
Advertisement
Ingredients
- 300ml whole milk
- 10 fresh mint sprigs, leaves removed and bruised
- 100g caster sugar
- 4 medium free-range egg yolks
- 300ml double cream
- A few drops of natural green food colouring
- 100g dark chocolate, chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Bring the milk to the boil in a saucepan, then add the mint leaves, remove from the heat and leave to infuse for 1-2 hours. Strain through a sieve into a clean pan (discard the mint). Gently reheat the infused milk.
- Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.
- Lightly whip the double cream and fold into the mint custard with the food colouring. Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate pieces (don’t add the dusty bits or it will turn the ice cream brown). Continue to churn until frozen. Transfer to a container and freeze until needed. Alternatively, pour the ice-cream mixture into a shallow container and freeze until almost solid. Whisk with an electric hand whisk, then refreeze. Repeat 1-2 times, then freeze until solid.
Recipe continues after advertising
Advertisement
- Recipe from August 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 316kcals
- Fat
- 24.8g (14.5g saturated)
- Protein
- 3.6g
- Carbohydrates
- 20.9g (19.7g sugars)
- Fibre
- trace fibre
- Salt
- 0.1g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Easy recipes using mint
After dinner minty chocolate mousse
Fresh mint works perfectly in puddings, such as this after...
-
Easy
Save recipe
June seasonal recipes
Lemon verbena ice cream with poached peaches
Debbie Major’s peach and citrus dessert recipe goes wonderfully with...
-
Easy
Save recipe
Damson recipes
Damson and clotted cream ice cream
With the intensity of plummy damsons and the richness of...
-
Medium
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter