Homemade and anything but lurid, this peppermint chocolate chip ice cream recipe is all grown up.
We thought that mint choc chip was a pleasingly synthetic treat we'd left behind in childhood. Then this recipe came along, offering cooling mint flecked with devillishly good chocolate in a wholesome creamy form. We're converted.
Don't be tempted to use milk chocolate over dark, say Bountiful authors Todd Porter and Diane Cu. "It doesn't work as well."
Peppermint Choc-Chip Ice Cream
Makes about 1 litre
360ml double cream 240ml milk 100g caster sugar Peppermint leaves from 15 stems 5 egg yolks 140g dark chocolate, finely chopped
You will need an ice cream maker
1. In a pan over medium heat, mix the cream, milk, sugar, a pinch of salt, stirring to dissolve the sugar. Bring to a simmer, stirring often. Add mint. Cover and set aside for 30 minutes.
2. In a bowl, whisk egg yolks. Sieve cooled cream and discard leaves. Slowly whisk into egg yolks. Return mixture to pan and stir on a medium heat. Cook until custard thickens to coat the back of a wooden spoon.
3. Pour custard through a sieve into a clean container. Place container in an ice bath, stirring occasionally until cool (about 20 minutes). Cover and refrigerate for at least 2 hours.
4. When ready to freeze, set a bowl over a pan of simmering water and melt the chocolate. Stir until smooth, then remove from the heat.
5. Freeze the custard according to the ice cream machine instructions. While it's churning, place storage container in freezer to chill.
6. In the last moments of churning, drizzle a fine stream of chocolate into the ice cream. If your ice cream machine makes this tricky, fold in chocolate manually straight after churning. Transfer into the chilled storage container and freeze.
Recipe from Bountiful by Todd Porter and Dian Cu. To order a copy for £18.99 with free P&P, call 01903 828503 and quote ref 50480.