Mint choc chip icecream for adults!

I love Mint Chocolate chip Ice Cream, it's my go to flavour at any Ice Cream parlor. Growing up we went to Wales on holiday and they had an amazing Ice cream parlor where they made the Ice cream on site fresh daily it was there I first had it and it stuck with me ever since.

Now grown up I decided to try making my own and decided to incorporate a bit of alcohol into it for flavour and texture. Alcohol doesn't freeze like water so I had the idea my ice cream would be softer, smoother and not have any ice crystals.

I make my own vanilla ice cream which is amazing but i'd run out of vanilla pods and realising I had lots of mint that needed using I decided to work on the recipe, I'm not sure if it was luck or skill but it was perfect first go! So have a try for yourself and see what you think! You can make this without the Alcohol but you will likely have to increase the mint quantity or use a mint flavouring.

Ingredients for Mint choc chip ice cream

The Below ingredients are whats needed for this recipe. They can be purchased easily from Waitrose by clicking on the images. See my Waitrose Page for current offers

80g of Caster Sugar

2 Free Range Egg yolks

300ml Double Cream

400ml Whole Milk

50g Milk Chocolate chips

25g of fresh Mint leaves and stalks

50ml Creme de Menthe

Equipment needed

The Equipment below is what's needed to make this recipe, If you are missing anything or need to replace an old/broken piece of equipment then click on the images to see a selection of great equipment for sale.

Heavy Bottomed pan

Ice Cream Maker

Whisk or Spatula

Kitchen Scales

Stand MIxer

How to make

The base to any good ice cream is a custard, this is a combination of Milk , eggs, cream and sugar. This combination gives your ice cream the creamy consistency and the smoothness, it is possible to make Ice cream without eggs but one thing I've learnt whilst researching is no eggs = more ice in the finished product. The protein in the eggs help the ice cream from forming large ice crystals, quite scientific really! So this is the method I used.

Chop the mint, weigh, wash then put onto paper towel to dry whilst working through the next step

Add the milk, Creme de Menthe and Double cream to the pan, on a low heat bring the mixture so little bubbles form but do not boil. When up to heat add the mint, stir and bring off the heat. Put a lid on the pan and allow to steep for 15 minutes.

whilst the mint is infusing, add the egg yolks to the stand mixture with the caster sugar, whisk until the mixture changes colour and looks like the pictures consistency.

Strain the minted cream mixture over a jug and press the mint to to get all the juices and flavours out of the leaves.

Add half the mint infused mixture to the egg mixture in the stand mixer and mix together. Slowly add the remaining fluid whilst the mixer is running. Whisk for a few minutes to bring together. Return to the pan on the lowest heat possible for 3 to 4 minutes, stir constantly otherwise the mixture will curdle. Allow the mixture to thicken then take off heat.

Add pan straight to a large bowl of iced water to cool. Once cooled decant pan into a jug and place in the fridge overnight.

Pour the mixture into the ice cream maker and set off churning. After around 5 minutes you should see the mixture thickening and freezing. When this happens add the Chocolate chips, if you want your ice cream a greener colour your can add a little food colouring at this point. Churn until the consistency looks like Mr Whippy Ice cream.

Decant the soft ice cream into a freezer tub, place in the freezer for a few hours to firm up.

Enjoy a scoop straight from the freezer or get some cones and a flake for that full ice cream experience. And remember this has alcohol in so no feeding it to the kids!