Homemade Mint Choc Chip Ice Cream
A classic ice cream choice. Creamy, refreshing and indulgent
Equipment
- 1 Ice Cream Maker Optional (See recipe for a simple, manual alternative)
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Sieve
- 1 Stick blender wt whisk Or hand whisk
Ingredients
- 50 grams Mint leaves (Or mint extract to taste)
- 300 ml Milk (Full fat is best)
- 4 yolk Eggs
- 100 grams Sugar (Caster or superfine)
- 300 ml Double cream
- 1 tsp Vanilla extract
- 100 grams Chocolate chips (Dark or milk, choose your preference)
Instructions
Prep
- Separate the egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- Pick the mint leaves from the stems, you only want the leaves to infuse in the milk
- Weigh/ measure out your other ingredients
To Make
- Place the milk and cream into a saucepan along with the mint leaves and warm over a medium heat, remove from the heat just before it boils and allow to infuse for 20 minutes or so
- After 20 minutes place back on a medium heat and raise the temperature to near boiling again then remove from the heat
- Meanwhile, place the sugar, egg yolks and vanilla extract in a large bowl and whisk until well combined. The mixture will become paler and increase in size after a couple of minutes
- Strain the milk and cream mixture into a clean bowl to remove the mint leaves
- Pour the slightly cooled milk and cream mixture very slowly over the egg mixture, making sure to whisk constantly until combined
- Return the mixture into the pan on a low medium heat and keep stirring for 3-5 minutes until the mixture thickens a little. To test the thickening, dip a spoon into the custard and run your finger down the back. If it leaves a clean line and holds its shape somewhat, it is done
- Remove from the heat, place in a bowl and cool to room temperature. Place it in an ice bath if you wish to speed up this process (See recipe notes) Stir frequently during the cooling process
- Once cooled, if using an ice cream maker, follow user guidelines for best results. Once churned, place in a resealable, freezer-safe container and store in the freezer
- If making this recipe manually, keep the cooled mixture in the ice bath and continue to whisk for 3-5 additional minutes depending on whether you’re mixing manually or with an electric whisk. Add the chocolate chips and mix briefly
- Once this is done, scrape into your resealable, freezer-safe container. Place in the freezer for ½ hour. After ½ hour, remove and stir well using a spatula or spoon, making sure to scrape down the sides of the container and place back in the freezer. Repeat every ½ hour for the next 2 hours. After this repeat the stirring every hour until the desired consistency and smoothness is reached. Not only will this repeated stirring distribute the chocolate chips evenly but also discourage the formation of ice crystals and leave you with a delicious smooth ice cream
To Serve
- Store in the freezer and take out 10-20 minutes before serving (depending on your ambient temperature) to allow ice cream to soften a little. Serve as desired
Notes
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn't reach into the granita mixture and stir occasionally until cooled
Nutrition
Calories: 495kcal
Tried this recipe?Let us know how it was!