And so the obsession continues.
I actually have a small list of flavours that I intend to try out in my new favourite dessert, this super easy no churn ice cream. Jaffa, salted caramel with toffee pieces, passionfruit swirl with crushed meringue…see where I am going with this? Endless. I hope you guys won’t get bored with my ice cream concoctions. Sugar high imminent.
I am mad about peppermint, and although I did consider using peppermint extract for the flavour at one point I was really curious about how fresh mint would work out. I found a few recipes online that called for fresh mint, though they were mostly churn versions. I got the idea of infusing the milk with fresh mint from David Lebovitz, however I stuck with my no churn method. I think if you are looking for a strong mint taste, then you might like to consider adding 1/4 cup of Creme de Menthe or a couple of teaspoons of peppermint extract, but I personally love the mild minty taste that using the fresh stuff evokes. It is definitely a unique, almost herbaceous flavour, opposed to an artificial mint taste. And combined with the bitterness of the dark chocolate, it is simply divine.
As for the chocolate, you can simply use choc drops but I had some gorgeously wicked dark Lindt chocolate on hand so of course I added that. Dark chocolate and mint is just dreamy together, isn’t it? I followed David Lebovitz’s ‘scribble’ method for the chocolate, it made gorgeous little slithers of chocolate throughout the ice cream. Just perfect.
Ingredients // yields 750ml
1 cup full fat milk
¾ cup sugar
2 cups packed fresh mint
1 vanilla pod, split
300ml thickened cream
2/3 cup sweetened condensed milk
1-2 drops of green food colouring if you are not partial to white mint ice cream
*As far as using fresh mint goes, I’d be inclined to use farm fresh mint opposed to the stuff you get at your local supermarket. Or of course if you grow it yourself, then great. The fresher the better. You don’t want to use mint that has been sitting around in a cool room for days or weeks on end, that just won’t create the minty fresh taste we’re after here.
Heat milk, sugar, mint and vanilla pod (+ scraped out seeds) in a saucepan until mixture reaches boiling point. Take off heat, cover and set aside for an hour to allow mint to infuse.
Remove mint from milk with a strainer, push mint into the sieve with a spatula to extract maximum flavour. Discard mint and set milk aside.
Whisk cream in a bowl until soft peaks form. Gently fold in condensed milk and minty milk.
To get the chocolate scribbles happening, pop chocolate into a small zip lock bag and heat it in short bursts in a mug in the microwave until just melted. Cut a corner of the bag (to make like a piping bag) and pipe the melted chocolate into scribbles over the base of the tin. Then pour some of the ice cream in, top with scribbles and continue in layers until you’ve filled the tin, ending with chocolate scribbles. Don’t worry if the chocolate sinks into the ice cream, when you scoop it out of the tin you’ll find little chocolate surprises throughout.
Cover and freeze for at least 6 hours.
Remove from freezer 20 minutes prior to serving to get a gorgeously soft creamy texture. Dive in with spoon ensuring the family don’t hear you so you have more for yourself. Or, share. Whatever.