Tuesday, September 28, 2010

Simple mint choc chip ice cream

Simple mint choc chip ice cream
Makes 1/2 litre

300ml whole milk

75g caster sugar

Large handful of fresh mint sprigs

300ml double cream

100g very dark chocolate, preferably at least 70% cocoa solids, finely chopped


1: Place the milk, sugar and mint in a pan over a low heat. Heat, stirring frequently, until steaming hot and the sugar has dissolved. Remove from the heat, stir in the cream and set aside to infuse for at least an hour. You can leave it in the fridge overnight – which is handy if you’ve forgotten to freeze your ice cream maker.

2: Set your ice cream maker going. Remove the mint and pour the milk mixture into the ice cream maker. Once it has begun to thicken, add the chocolate chips. Let it churn until thick, then spoon into a 1/2 litre freezerproof container and freeze until solid.

3: If you don’t have an ice cream maker, you can make this by removing the mint, stirring in the chocolate and then pouring it all into a freezerproof container. Freeze for 2 hours, then beat with a fork to break the ice crystals, return to the freezer and repeat for about 8 hours or until you give up and go and buy some ice cream.

4: To serve, let the ice cream soften for 10 minutes. It should serve 6 people reasonably, 4 people greedily or 1 person guiltily.


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