Project Food Blog

Easy Mint Choc Chip Ice Cream


750ml of single cream
5 egg yolks, beaten
150g caster sugar
100g fresh mint
25g chocolate chips


Wash the Mint and puree it in a jug using a hand blender.  Make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks and sugar. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom burning. You need to bring this almost to the boil but not quite. This ensures the egg is cooked into the mixture and the sugar has all dissolved. Pour into a cold jug and leave to cool down. When cool mix in the mint puree and chocolate chips. Either put the mix into the Ice Cream Maker, following the manufacturer's recipe timing, or alternatively you can freeze it in the freezer but Ice Cream makers freeze more quickly producing smaller ice crystals.

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