We have a lot of mint. As well as going in cacik and various salads I am making mint icecream – lots of mint icecream.
I have modified the basic vanilla recipe from Henderson and Gellatly Beyond Nose to Tail (190) which is my go-to basic rich, luscious icecream recipe.
Mint Choc-chip icecream: 375 full fat milk; 450ml double cream; 5 or 6 egg yolks (depending on size – 6 if the eggs are a little small, 5 if they are big); 150g caster sugar; huge fist full of fresh mint; 2 handfuls of the darkest Montezuma chocolate buttons.
Heat the milk and cream in a saucepan. Add in the picked and bashed a little mint leaves and leave to steep for a few hours – off the heat!
Strain the milk/cream from the mint leaves pressing down on the leaves as you do so to extract as much of the lovely mint flavour.
Whisk the sugar with the egg yolks until very light and doubled in volume-ish. Whisk on the lowest speed and slowly pour on the milk mixture. Add the mix back into the pan and heat on a low heat stirring gently for quite some time until the custard base thickens. Strain through a sieve and chill.
Churn in an icecream maker. When it is nearly done melt the chocolate in a bowl above a small pan of water (don’t let the bowl touch the water). Slowly pour the melted chocolate into the still churning icecream – it will freeze and fragment.
It isn’t green, but that’s because it shouldn’t be green. Possibly I added a little too much chocolate to mine – with the next batch I might experiment with no chocolate or just a little chocolate.
Eat after wild swimming for maximum enjoyment.
N.B. next summer when I get to make this with goat milk and cream I will be beside myself with glee (and possibly just a little bit smug …. maybe just for a moment 🙂 )