Homemade mint ice cream made with fresh mint leaves steeped in milk, freshly whipped cream, honey and dark chocolate shavings. The texture is incredibly creamy and rich with a mild minty flavour, very moreish and melts in your mouth. A dessert that not only tastes much better than the store brought version, but is also healthier and sure to impress.
Homemade mint ice cream made with fresh mint leaves steeped in milk, freshly whipped cream, honey and dark chocolate shavings. The texture is incredibly creamy and rich with a mild minty flavour, very moreish and melts in your mouth. A dessert that not only tastes much better than the store brought version, but is also healthier and sure to impress.
Yields1 Serving Prep Time5 minsTotal Time12 mins
1.50 cups whole milk 2 cups heavy cream 3 cups fresh mint leaves ½ cup honey 2 tsp vanilla extract pinch of salt 6 egg yolks ½ cup dark chocolate, finely chopped ½ tsp green food colouring (optional)
11. Place the milk and mint leaves in a large saucepan and cook about 5 minutes until hot but not yet boiling. Remove from the heat, cover and steep at least 30 minutes.
2. Meanwhile in a large bowl whip the cream until soft peaks form. In another bowl whisk together the egg yolks. Place the cream and egg yolks in the fridge to chill.
3. Once the milk has finished steeping remove the mint leaves using a fine mesh strainer. Stir in the vanilla extract, salt and honey. Slowly pour the milk in parts into the egg yolks to temper, whisking continuously as your pour. Gently stir the mixture into the whipped cream along with the chocolate and combine together. Add in the food colouring if using and stir.
4. Pour the mixture into a large tin and cover. Place in the freezer overnight or at least 10-12 hours. Once the ice cream has solidified remove from the freezer, wait about 4-5 minutes until it just begins to melt and becomes creamy before serving. Decorate with chopped dark chocolate shavings and some mint leaves.
1. Place the milk and mint leaves in a large saucepan and cook about 5 minutes until hot but not yet boiling. Remove from the heat, cover and steep at least 30 minutes.
2. Meanwhile in a large bowl whip the cream until soft peaks form. In another bowl whisk together the egg yolks. Place the cream and egg yolks in the fridge to chill.
3. Once the milk has finished steeping remove the mint leaves using a fine mesh strainer. Stir in the vanilla extract, salt and honey. Slowly pour the milk in parts into the egg yolks to temper, whisking continuously as your pour. Gently stir the mixture into the whipped cream along with the chocolate and combine together. Add in the food colouring if using and stir.
4. Pour the mixture into a large tin and cover. Place in the freezer overnight or at least 10-12 hours. Once the ice cream has solidified remove from the freezer, wait about 4-5 minutes until it just begins to melt and becomes creamy before serving. Decorate with chopped dark chocolate shavings and some mint leaves.
Ingredients
Directions
1. Place the milk and mint leaves in a large saucepan and cook about 5 minutes until hot but not yet boiling. Remove from the heat, cover and steep at least 30 minutes.
2. Meanwhile in a large bowl whip the cream until soft peaks form. In another bowl whisk together the egg yolks. Place the cream and egg yolks in the fridge to chill.
3. Once the milk has finished steeping remove the mint leaves using a fine mesh strainer. Stir in the vanilla extract, salt and honey. Slowly pour the milk in parts into the egg yolks to temper, whisking continuously as your pour. Gently stir the mixture into the whipped cream along with the chocolate and combine together. Add in the food colouring if using and stir.
4. Pour the mixture into a large tin and cover. Place in the freezer overnight or at least 10-12 hours. Once the ice cream has solidified remove from the freezer, wait about 4-5 minutes until it just begins to melt and becomes creamy before serving. Decorate with chopped dark chocolate shavings and some mint leaves.