Sunday, 6 April 2014


It's Sunday! You know what that calls for. More Ice Cream!! Today's ice cream flavor recipe is for the classic mint choc chip. What I like about this recipe is that you get an incredibly fresh mint flavor from the ice cream rather than "mint flavouring" which you tend to get in mint choc ice cream. The ice cream takes a long time to set so this is defiantly a recipe you will want to make up in advance. Lot of sugar and double cream in here too so it's incredibly naughty but oh so delicious!

Mint Choc Ice Cream

250g Demerara Sugar
Pinch Salt
375ml Double Cream
1 Small Bunch Chopped Mint Leaves
3 Egg Yolks
1 Tsp Peppermint Extract
750ml Greek Yogurt
125ml Semi Skimmed Milk
200g Milk Chocolate (chopped into various sizes)

  1. Throw the sugar, double cream, mint and salt in a pan and stir on a medium heat until the sugar has dissolved into the mixture
  2. With a whisk in one hand and the egg yolks in another, throw the egg yolks into the mix and keep whisking the mix for around 2 minutes before taking the pan off the heat.
  3.  Leave the mixture for around 30 minutes, stirring every five minutes to allow the gorgeous fresh minty flavor to infuse into the cream and sugar.
  4. Pour your mixture into a sieve and push the liquid through to remove the mint leaves. Discard the mint leaves - they have performed their task well!
  5. Add the Greek yogurt and milk to the sugary double cream mixtures and mix everything together thoroughly. Place in the fridge for 30 minutes to chill the mixture right down.
  6. Once chilled, throw the mix into an ice cream maker and churn for around 30 minutes, throwing in your chocolate chunks for the last 5 minutes of the churn.
  7. Transfer the mixture to a freezable container and place in the freezer to firm up, taking the mixture out every two hours or so to mix with a fork to break up the baby ice crystals. 

After a good overnight freeze you will have a big tub of mint choc ice cream. Take it out the freezer and transfer to the fridge 15 minutes before serving to soften it up and then serve a big scoop with my Chocolate Fudge Cake

Pure bliss on any Sunday evening!

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