Heart Home magazine Issue 12 - June 2014 | Page 49

Ingredients
300ml single cream
3 egg yolks
125g caster sugar
1 tsp vanilla extract
300ml double cream
40g fresh mint
100g dark chocolate chips

• Heat the single cream gently in a saucepan.
Whisk together the egg yolks and caster sugar
and pour the hot cream over the egg mixture.
Whisk until combined then return to the
saucepan.
• Stir the vanilla extract into the custard. Cook
over a low heat for 10 – 15 minutes, stirring
continuously with a wooden spoon until the
custard thickens and thinly coats the back of
the spoon. Leave to cool.
• Put the leaves from fresh mint in a mini food
processor and whizz until the mint is finely
chopped. Stir the mint into the custard and add
dark chocolate chips.
• Pour the cooled custard with chocolate chips
into a freezer proof container. Freeze for 3
hours, or until the mixture is slushy.
• Whisk the semi-frozen ice cream to break
up any ice crystals. Lightly whip and fold in
the double cream until well incorporated then
freeze for a further 2 hours. Whisk again then
freeze until firm.