Although summer has ended (booooo), you can still enjoy a little taste of summer all year round with this scrumptious ice cream recipe. I am a little biased as I absolutely love mint ice cream and also because I think everything I make is delicious but this is truly the most amazing mint choc-chip ice cream ever! I just finished off making another batch of this tonight and I am having to try very hard not to dig into it right now LOL! This is an absolutely must have in my freezer; I make a new batch just as the old batch is finished…num num num.
The only snag with this recipe is that you need to prepare the mixture in advance so you need to plan ahead for this one. You will also need to place the ice cream maker/attachment for your KitchenAid in the freezer 24 hours in advance.
Ingredients (As always, try to use organic ingredients)
2 Cups (475ml or 16 fl. oz) Heavy Cream
1 Cup (235ml or 8 fl. oz) Whole/full fat/3.25% Milk
1/2 Cup (115g or 4 oz) plus 2 tbsp (28g or 1 oz) Sugar
1/4 tsp Salt
6 Egg Yolks
1 1/2 Mint Extract
1 Cup (185g or 6 1/2 oz) Chocolate Chips
First, boil water in the kettle. Whilst the kettle is boiling, pour the cream and milk into a heatproof bowl. Pour the boiled water into the bottom of a small saucepan (over a medium heat) and place the heatproof bowl over the top of the pan, but don’t let the bowl touch the boiling water in the pan. Heat the mixture a little and whisk in 1/2 cup sugar and the salt. Continue to whisk the mixture every minute or so as the mixture warms.
Whilst the mixture is warming, set up a large bowl with cold water and lots of ice. Place a medium bowl on top of the water/ice to start cooling.
Place the egg yolks in a small bowl. Whisk the remaining 2 tbsp sugar into the egg yolks. Add two-thirds of the warm milk/cream mixture to the egg yolks, a ladleful at a time, and whisk thoroughly. After that, pour the egg yolk mixture into the heatproof bowl (over the pan) and continue to warm the mixture. Switch out the whisk (so that the mixture doesn’t go too frothy) and use a wooden spoon now to continue to stir the mixture.
After 5 minutes, or once the mixture is warm, check if the “custard” mixture is ready by dipping the wooden spoon in the mixture, taking it out and holding the spoon horizontally and run your finger through the liquid on the spoon. If the liquid is warm and stays separated then you are ready to pour the mixture into the medium bowl over the ice bath for the liquid to cool. After 5 minutes over the ice bath, the mixture will be cooled enough to pour into a lidded container and place in the fridge overnight.
After the mixture has cooled overnight in the fridge, set up the ice cream attachment so that it is ready to use. Take the mixture out of the fridge and stir in the mint extract. Pour the mixture into the ice cream attachment and set the KitchenAid to speed 1. Leave the KitchenAid to work its magic (at speed 1) for 30 minutes.
After 30 minutes, pour the chocolate chips into the ice cream attachment and stir (on speed 1) for another 30-60 seconds.
The ice cream is now ready to be scooped into a glass bowl and placed in the freezer. You could eat the ice cream straight away but the consistency will be more like soft-serve ice cream. I leave the ice cream in the freezer for 24 hours and it is then ready to go.