Mint chocolate chip ice cream

Mint chocolate chip ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Our mint is supplied by our customers from their allotments in Highgate, so is completely fresh and natural. Do not be surprised if your mint chocolate ice cream does not turn out the fluorescent green that is commonly associated with the industrially extruded variety. Depending on the mint, the colour will vary from pale green to white, but the flavour will be unmistakable.

Ingredients

Quantity Ingredient
800ml Basic sweetened ice cream mix
40g mint leaves stripped from the stalks
100g chocolate, (at least 60% cocoa solids)

Method

  1. Make one quantity of the basic sweetened mix and prepare to the stage before cooling.
  2. Add the mint leaves to the hot sweetened mix.
  3. Leave to cool, then place in the fridge and leave for 6 hours or preferably overnight. The longer you can leave the mix, the more intense the flavour, as long as it is kept in the fridge and the ingredients are fresh. We leave ours to infuse for 2 days.
  4. Strain the mix through a sieve, pressing the mint leaves firmly to extract all the mix. You may need to make the quantity back up to 800 ml with pasteurised milk.
  5. Pour the mix into the ice-cream maker and churn.
  6. Melt the chocolate in a bain-marie and leave on one side to cool, but stir occasionally so it remains runny.
  7. Remove the ice cream from the machine and layer it into a container, interspersed with dribbles of melted chocolate to form chocolate chips.
  8. Keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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