Chocolate mint ice cream recipe
Chocolate Mint Ice Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 500 ml | full-fat milk |
| 200 g | sugar, divided into 125g and 75g portions |
| 6 large | eggs, yolks only |
| 5 ½ tbsp | cocoa powder, use Dutch process |
| 60 g | semi-sweet chocolate chips, or grated chocolate |
| 250 ml | double cream |
| 2 tsp | peppermint extract |
| grated chocolate, to serve | |
| sprig(s) | mint, to decorate |
Instructions
Heat the milk with 75g of sugar in a large saucepan, stirring until the sugar dissolves.
Beat the remaining sugar with the egg yolks in a bowl until the mixture is thick and pale. Mix in the cocoa powder and beat until smooth.
Slowly whisk about 125ml of the hot milk into the yolk mixture and then add that mixture to the pan. Heat the pan on a medium-low heat for about 8-10 minutes until the mixture thickens and coats the back of a spoon.
Remove the pan from the heat and stir in the chocolate chips until fully melted. Strain the custard through a muslin or fine sieve into a plastic or glass bowl. Stir in the cream and peppermint extract. Immerse the bowl in a sink part-filled with iced water until the mixture is close to room temperature. Pour into a covered container and chill thoroughly for at least 4 hours, or longer if possible.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturers’ instructions.
Serve immediately topped with grated chocolate and a sprig or two of mint or freeze for 2 hours until firm or until required. Allow to soften before serving, as above.
Preparation time:
ca. 45 min
medium
n/a
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