Fresh mint ice cream

Measurement of ingredients per cup Servings: 8 (makes 1 quart)

• one and a half cups heavy cream
• Half a cup of whole milk
• one third cup of tightly packed fresh mint leaves
• Four huge yolks from eggs
• one and a half cups sugar
• 8 grammes of kosher salt
• Two optional drops of green food coloring
• Five ounces of finely grated bittersweet chocolate
• Four handfuls of optionally crushed malted milk balls

instructions

Step 1:

In a heavy-bottomed saucepan over medium-high heat, combine the cream, milk, and mint leaves; whisk occasionally. Cook until the mixture begins to bubble at the rims, about 5 minutes.

Step 2:

While this is going on, warm up a few inches of water in a pot over medium heat. In a heatproof bowl that fits over the top of the pot, combine the egg yolks, sugar, and salt. Whisk the mixture for about two minutes, or until it has lightened and about doubled in volume. Take out the bowl from the saucepan and throw away the hot water.

Step 3:

Stir roughly cup blend the egg mixture with one cup of the cream mixture until it’s smooth. Whisk continuously while pouring the mixed mixture into the saucepan over medium heat. For one to two minutes, or until the mixture thickens to the point where it coats the back of the wooden spoon, whisk the mixture with the spoon. Make sure it doesn’t boil.

Step 4: 

In the interim, put water and ice in a big mixing basin and place a smaller bowl within. Using a fine-mesh sieve, transfer the custard into the smaller bowl, and then stir it periodically until it cools. Take out of the ice bath and, if using, whisk in the food coloring. Place a plastic wrap on top and chill for a minimum of four hours and a maximum of three days.

Step 5:  

Transfer the cold transfer the cold custard into the ice cream machine and churn as per the instructions provided by the manufacturer. In the final minute of churning, add the crushed malted milk balls and grated chocolate, if using.

Step 6: Pour the ice cream into a container that can be frozen. Press waxed paper or parchment directly onto the surface. Before serving, seal and freeze for at least two hours, or until firm.