Fresh mint & choc chip ice cream
Fresh mint & choc chip ice cream requires about 30 minutes from start to finish. One portion of this dish contains roughly 7g of protein, 34g of fat, and a total of 492 calories. This recipe serves 6 and costs $2.35 per serving. It is perfect for Summer. This recipe from BBC Good Food requires dark chocolate, double cream, sugar, and fresh mint leaves. Several people made this recipe, and 169 would say it hit the spot. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Users who liked this recipe also liked Triple Mint Choc Chip Ice Cream, Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, and Fresh Mint Chocolate Chip Ice Cream.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
140g dark chocolate
300ml double cream
4 large egg yolks
75g 2½oz fresh mint leaves with stalks
400ml full-fat milk
140g caster sugar
1 vanilla pod, split
Equipment:
ziploc bags
rolling pin
frying pan
spatula
whisk
bowl
Cooking instruction summary:
Put the chocolate in a plastic bag, sealand freeze for at least 30 mins. Bash thefrozen chocolate with a rolling pin until itshatters into small chunks inside the bag.Pour the milk and cream into amedium heavy-based pan, then addthe vanilla pod, scraping the seedsinto the mixture. Heat the creamy milk,stirring occasionally, until almost boiling.Add the mint leaves and stalks, coverwith a lid, and leave for 15 mins.Strain the liquid, pressing the mint witha spatula to extract maximum flavour.Discard the leaves and stalks, and scoopout the vanilla pod.Whisk the egg yolks and caster sugaruntil thick and pale – about 5 mins if youare using an electric whisk. Return theminty cream to a clean pan and bringback to almost boiling.Pour half the hot liquid onto the eggand sugar mixture, whisking to combineeverything before adding the remainingliquid. Return the custard to therinsed-out pan and cook over a low heat,stirring all the time, until lightly thickened– about 3-4 mins. Take care it doesn’tget too hot or it may curdle. Strain thecustard into a bowl and leave to cool,stirring occasionally to prevent a skinforming. Chill the custard until really cold– it’s a good idea to leave it overnight.Churn the custard in an ice-creammachine until frozen. Add the chocolatepieces just before it sets. If you don’thave a machine, pour the custard into achilled container and freeze for 2-3 hrsuntil the sides become icy. Whiskthoroughly to break up any crystals,then add the chocolate and freeze untilsolid. Leave to soften in the fridge for20-30 mins, then serve in bowls or cones.
Step by step:
1. Put the chocolate in a plastic bag, sealand freeze for at least 30 mins. Bash thefrozen chocolate with a rolling pin until itshatters into small chunks inside the bag.
2. Pour the milk and cream into amedium heavy-based pan, then addthe vanilla pod, scraping the seedsinto the mixture.
3. Heat the creamy milk,stirring occasionally, until almost boiling.
4. Add the mint leaves and stalks, coverwith a lid, and leave for 15 mins.Strain the liquid, pressing the mint witha spatula to extract maximum flavour.Discard the leaves and stalks, and scoopout the vanilla pod.
5. Whisk the egg yolks and caster sugaruntil thick and pale – about 5 mins if youare using an electric whisk. Return theminty cream to a clean pan and bringback to almost boiling.
6. Pour half the hot liquid onto the eggand sugar mixture, whisking to combineeverything before adding the remainingliquid. Return the custard to therinsed-out pan and cook over a low heat,stirring all the time, until lightly thickened– about 3-4 mins. Take care it doesn’tget too hot or it may curdle. Strain thecustard into a bowl and leave to cool,stirring occasionally to prevent a skinforming. Chill the custard until really cold– it’s a good idea to leave it overnight.Churn the custard in an ice-creammachine until frozen.
7. Add the chocolatepieces just before it sets. If you don’thave a machine, pour the custard into achilled container and freeze for 2-3 hrsuntil the sides become icy.
8. Whiskthoroughly to break up any crystals,then add the chocolate and freeze untilsolid. Leave to soften in the fridge for20-30 mins, then serve in bowls or cones.
Nutrition Information:
