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Mint-choc chip ice cream

Name: Mint-choc chip ice cream
Prep time: 20 min
Total time: 20 min
Yield: Makes 900ml
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

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.

Easy
August 2011

Test kitchen approved

Makes 900ml
Takes 20 minutes to make, plus infusing, cooling and churning

When vanilla just won’t do, try this stunning homemade mint-chocolate chip ice cream recipe. It’s the perfect flavour for summer refreshment.

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

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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

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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.