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🍰 Desserts Vegetarian

Mint Chocolate Chip Ice Cream

🍰 Desserts

Fresh-mint ice cream with chocolate shards, the green that actually tastes of mint. Intensely flavoured and smooth, better than the tubs at the store. Keeps a week in the freezer — surface it with parchment between sessions.

Prep 25 min Cook 1 min Serves 4 Medium

Ingredients

  • Heavy Cream1/4 cup
  • Salta pinch
  • Milk1 litre
  • Sugar1 tsp
  • Vanilla Extract1 tsp
  • Dark Chocolate1 cup, chopped

Instructions

  1. 1

    If using an ice cream maker, freeze the bowl a full day ahead and chill the custard base overnight.

  2. 2

    Dissolve the sugar into the base — warm gently for custard styles, just stir for fruit bases.

  3. 3

    Add the heavy cream to the cold mixture and churn-ready taste: it should taste slightly too strong.

  4. 4

    Freeze in a shallow tray, scraping and stirring vigorously every 30 minutes, three or four rounds, if churning by hand.

  5. 5

    Freeze solid for at least four hours, then let it sit five minutes at room temperature before scooping.

Chef's tip

Resting a custard or pudding overnight deepens the flavour and sets a cleaner slice.

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Video: Mint Chocolate Chip Ice Cream | No Machine Needed · on YouTube