Make your own mint choc chip ice-cream at home with this traditional recipe
- 300ml (½ pint) double cream
- 150ml (¼ pint) full-cream milk
- 3 large egg yolks
- 30g (1oz) caster sugar
- 90g (3oz) chocolate mint Matchmakers, chopped into small pieces
- 6 ice-cream cones to serve
- Chocolate sauce, to serve, optional
Heat the cream and milk in a heavy pan to just below boiling point.
Beat the egg yolks and sugar together in a bowl until thick and creamy. Pour in the hot cream, whisking all the time. Pour the mixture back into the pan and heat gently, stirring, until the custard thickens enough to coat the back of a spoon – it doesn’t take long.
Strain the custard into a clean bowl. Put cling film directly onto the surface to stop a skin forming and leave to cool, then chill.
Put the custard into an ice-cream maker until thick and holding its shape, then add the bits of chocolate, mix well and spoon into a freezer container. If you don’t have an ice-cream maker, put the custard into a freezer container, freeze for 2 hrs, then whisk well to break it up. Freeze again, repeating twice more until the ice-cream is thick and holds its shape. Add the chocolate, folding in evenly. Cover and freeze overnight or until firm.
Remove from freezer 5-10 mins before serving. Scoop into balls to serve in ice-cream cones. Drizzle with sauce, if you like.
Matchmakers work well for this recipe, but you can add any chocolate mints. Use within 2 months of freezing.