2oinaina, 1:19 mint choc chip lee cream - BigSpud
mint choc chip ice cream
ec x
COURSE SERVINGS
Dessert 1.5 litres
INGREDIENTS
* 60g mint leaves picked
* 300 ml double cream
* 600 ml whole milk
* Gegg yolks
* 150 g caster sugar
* 100 g dark chocolate melted
INSTRUCTIONS
1. Bring the mint leaves, cream and milk to a simmer and once hot turn off the heat. In a separate
bowl whisk the egg yolks and sugar together until pale and fluffy. Pour the minty cream over the
egg slowly, whisking all the time.
2. Strain off the mint leaves into a blender and whizz until pureed. Add back to the cream and put
back over a gentle heat. Stir constantly with a wooden spoon until it coats the back of the spoon
3. Transfer to an ice cream machine and churn until done. In a container, add a few tablespoons of
melted chocolate, then top with ice cream. Repeat the layering, lasagne-style until all the mix is
used up. Freeze for a further hour so the chocolate is set
Q
hitpssbigspud.co.ukimintchoc-chip-ice-creary wn