Making anything from scratch brings on a smile of pure satisfaction that can be rivaled by no other feeling. The very first homemade ice cream I churned in my ice cream maker this summer was this precious little gem from David Lebovitz. Mint and chocolate chip has been a classic combination for decades but the do-it-yourself version from my favourite ‘ice cream man’ uses the extract from fresh mint leaves to add colour and flavour to this homemade creation. It, no doubt, requires lots of patience [and mint leaves!] before you can sit down to enjoy the result of your hard work. Please do not expect the harsh artificial green colour, this beauty is delicately pale and richly studded with Lindt dark chocolate.

MINT & CHOCOLATE CHIP ICE CREAM

Ingredients:

1 cup (250 ml) whole milk

3/4 cup (150 gr) sugar

2 cups (500 ml) heavy cream

Pinch of salt

5 large egg yolks

2 cups packed (80 gr) fresh mint leaves

5 ounces (140 gr) semisweet chocolate, chopped

Method:

  • In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and fresh mint leaves.
  • Once the mixture is hot and steaming, remove from heat, cover, and stand for an hour to infuse the mint flavor.

  • Remove mint with a strainer, press down with a spatula firmly to extract as much mint flavor and color as possible.
  • Once the flavor is squeezed out, discard the mint. Pour remaining cream into a large bowl, set the strainer on top.

  • Rewarm the infused milk. In a separate bowl, whisk together yolks. Slowly pour the warm mint mixture into the yolks.
  • Whisk constantly, scrape the warmed yolks back into the saucepan. Cook stirring constantly with a heatproof spatula.

  • The mixture should thicken and coat the spatula. If using an instant read thermometer, it should read around 170ºF.
  • Immediately strain into the cream, then stir the mixture over an ice bath until cool. Refrigerate mixture thoroughly.

  • This should be done overnight, then freeze in an ice cream maker according to the manufacturer’s instructions.
  • Meanwhile melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power.

  • Stir until smooth. Place a storage container in the freezer. Scribble some of the chocolate into the container.
  • Then add a layer of the just-churned ice cream to the container. Scribble melted chocolate on top of the ice cream.

  • Quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering ice cream and chocolate.
  • When finished, cover and freeze until firm. Makes about 1 litre of ice cream. Keeps for upto 1 week in the freezer.