Mint is pretty easy to grow, and what better way to use it than making HOMEMADE ice cream. We made this amazingly yum minty goodness with dark chocolate snuck into the mix too 😉
PS: You are going to need an ice cream maker for this one!
Garden Mint & Dark Chocolate Ice Cream
Prep time: 1 hour, excluding cooling and freezing time
Makes about 1 liter
360ml double cream
pinch of salt
100g caster sugar
Mint leaves from 20 stems, removed and washed
5ml vanilla extract
5 egg yolks
160g dark chocolate, finely chopped
In a large saucepan over medium heat, mix the cream, milk, caster sugar and pinch of salt, stirring to dissolve the sugar. Bring to a simmer, stirring often. Add the mint, cover and set aside for 30 minutes.
In a separate bowl, whisk egg yolks. Sieve the cooled cream and discard the mint leaves. Slowly whisk the cream mixture into the egg yolks. Return the mixture to the saucepan and stir on a medium heat. Cook until the custard thickens to coat the back of a wooden spoon.
Again, pour the custard through a sieve into a clean container, placing the container in an ice bath, stirring occasionally until cool (about 20 minutes). Cover and refrigerate for at least 2 hours.
When ready to freeze the custard, place a storage container in the freezer as well as setting a bowl over a pan of simmering water to melt the chocolate. Stir until the chocolate is smooth, then remove from the heat.
Freeze the custard according to the ice cream machine instructions. In the last moments of churning, drizzle a fine stream of the dark chocolate into the ice cream. You could fold in the chocolate manually straight after churning if you are having trouble churning and drizzling the chocolate at the same time. Transfer your mixture into the chilled storage container and freeze, preferably overnight.