Now that summer is finally here why not whip up a quick and easy ice-cream recipe for all the family. Everyone likes chocolate chip but the fresh mint takes this delicious concoction to the very next level. Enjoy!
300ml single cream
3 egg yolks
125g caster sugar
1 tsp vanilla extract
300ml double cream
40g fresh mint
100g dark chocolate chips
Heat the single cream gently in a saucepan. Whisk together the egg yolks and caster sugar and pour the hot cream over the egg mixture. Whisk until combined then return to the saucepan.
Stir the vanilla extract into the custard. Cook over a low heat for 10 – 15 minutes, stirring continuously with a wooden spoon until the custard thickens and thinly coats the back of the spoon. Leave to cool.
Put the leaves from fresh mint in a mini food processor and whizz until the mint is finely chopped. Stir the mint into the custard and add dark chocolate chips.
Pour the cooled custard with chocolate chips into a freezer proof container. Freeze for 3 hours, or until the mixture is slushy.
Whisk the semi-frozen ice cream to break up any ice crystals. Lightly whip and fold in the double cream until well incorporated then freeze for a further 2 hours. Whisk again then freeze until firm.
This recipe originally appeared in the June 2014 issue of Heart Home magazine.
Photographs and recipe by Giedre Augustinaviciute.