This was/is my all time favourite flavour of ice cream. As a kid it would come in a lurid green scoop, flecked with chocolate, atop a cardboard tasting ice cream cone. Sarah made this chocolate mint ice cream as a gesture towards that lurid green scoop, but it’s so much better. She used bitter dark chocolate and it’s surprising just how minty the ice cream can get by infusing the milk for thirty minutes and then removing the mint leaves. It may not look stupidly green, but it sure tastes like it should be. This ice cream was part of an ice cream making frenzy Sarah had a couple of weeks back. She had borrowed a 70s ice cream machine (yes it was beige and brown) and made a batch of coconut banana ice cream (tasted like a banana Paddle Pop), and the strawberry ice cream that features in this month’s Yen magazine. We made ice cream sandwiches and mulled over which biscuits were best, as the bread in the ice cream sandwich, it’s got to have a bit of give, a softness to it.
The other favourite thing about this chocolate mint ice cream is the opportunity to use this ice cream scoop, its baby blue handle is just out of shot. I’ve never really appreciated a good ice cream scoop before. This one Sarah found at an op-shop for a couple of dollars and the elderly lady at the counter passed her eye over it, declaring it ‘a good scoop’. She was right, of course, it is a good scoop.
chocolate mint ice cream
mint leaves – 50g or a big handful – picked washed and lightly crushed
1 cup milk
1 cup cream
1 vanilla bean, split
5 free-range egg yolks
3/4 cup Castor sugar
100g of your favourite chocolate (50g shaved, 50g roughly chopped)
Bring the milk, cream and vanilla bean to simmering point in a heavy-based saucepan and then turn off. Place the mint in the pot and leave it steeping in the milk for 30mins.
In a bowl, whisk egg yolks with sugar until light and frothy. Strain the mint leaves out of the warm milk into a jug and slowly whisk into the egg and sugar mixture. Rinse your saucepan and return the milk and eggs to moderate heat. Cook for at least 10 minutes, stirring constantly with a wooden spoon until mixture thickens and coats the back of a spoon. Strain into a cold bowl, then scrape in some of the vanilla seeds from the vanilla pod. (Rinse and dry the vanilla pod – it can be reused.)
Use an ice cream maker to churn the ice cream or stir every half hour or so, in a plastic container in the freezer, making sure to scrape around the sides of the container. Add the chocolate half way through this process. Churn until frozen and creamy.