Mint Choc Chip Ice cream
- 100g Dark Chocolate
- 400ml Full fat milk
- 300ml double cream
- 1 vanilla pod, split
- 50g Fresh mint leaves (with stalks)
- 4 large egg yolks
- ¼ teaspoon Luo Han Guo
Place the dark chocolate in a sealable bag and put into the freezer.
Pour the milk and cream into a pan, also adding the vanilla pod. Heat over a low-medium heat, until almost boiling (stir occasionally).
Take the pan off the heat. Add the mint leaves and place lid over to cover. Leave for 20 minutes.
Strain the liquid; press down on the leaves to try to extract as much flavour into the creamy mixture. Discard the mint leaves and vanilla pod.
Whisk the egg yolks together with the Luo Han Guo, until it becomes thick. This will take about 5 minutes with an electric whisk and between 10-15 minutes when whisking by hand.
Return the minty creamy liquid to a clean pan and heat again until almost boiling.
Pour half of the hot minty creamy liquid over the egg mixture and whisk to combine, then add the other half and whisk together.
Pour the liquid back into the pan and cook over a low heat, constantly stirring., for about 4-5 mins. Make sure it doesn’t get too hot or it may curdle!
Strain liquid into a bowl and leave to cool. Make sure you remember to stir occasionally to prevent a skin forming on the top. Once cool, refrigerate for about 4-6 hours (best to leave overnight if you can).
Using an ice-cream maker, churn until frozen. This will take about 25-30 minutes. During this time bash the dark chocolate with a rolling pin into small pieces. Add chocolate pieces just before the ice-cream sets. If you like your ice cream slightly more frozen pop in a air-tight container and freeze for a further 20 minutes.
Not to worry if you do not have an ice-cream maker – pour the liquid into a chilled container and freeze for 2-3 hours. Whisk thoroughly to break up any of the ice. Add chocolate pieces and freeze until solid.