We received an ice cream maker as a wedding present - and it's perhaps the item that has brought us the most happiness in our home (ok, my camera is maybe also a contender for this title). In summer - and sometimes, even in winter - we love experimenting with various ice cream flavours. Peanut butter is possibly my all-time favourite, but this Pop Corn Ice Cream with Salted Caramel Nuggets is beyond addictive. If you're more into the classics, I've also created the Chocolatiest Ice Cream you'll ever have - or even a simple Strawberry Swirl.
Last summer, the craving for mint ice cream struck. Not the kind that is neon green and packed with mint essence - I wanted the authentic flavouring of actual mint, with a generous chocolate drizzle. I went searching, and David Lebovitz came out on top. A simple recipe, with fresh mint leaves infused into the custard mixture, which is then drizzled with melted chocolate before freezing. It tastes like summer - but with a slightly more sophisticated, earthy tone than we are used to in store-bought ice creams.
Ingredients:
1 cup milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
2 cups packed fresh mint leaves
5 large egg yolks
140g chocolate, chopped (I like milk chocolate)
Method:
In a medium saucepan, warm the milk, sugar, 1 cup of the heavy cream (keeping the other cup aside), salt and mint. Once the mixture is hot, remove from the heat and allow to infuse for an hour.
Pass the mixture through a strainer, then press down with a spatula or wooden firmly to extract as much mint flavour and colour as possible. Discard the mint.
Rewarm the infused milk in a saucepan. In a separate bowl, whisk together the egg yolks, then slowly pour the warm mint mixture into the yolks, whisking constantly. Scrape the mint mixture (which will now contain egg yolks) back into the saucepan. Cook the custard on a medium heat, stirring constantly, until the mixture thickens and coats the spatula.
Place the remaining cup of cream in a bowl, and strain the custard mixture over it. Allow to cool over an ice bath, before churning in an ice cream maker. While it is churning, melt the chocolate. Place a layer of the churned ice cream in a freezer proof container, and drizzle generously with the chocolate. Continue layering ice cream and chocolate into the container. Freeze overnight.
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