Mint choc chip ice cream


Ever since I was gifted an ice cream maker, I’ve become quite obsessed with making different ice creams. I know you can make perfectly good ice cream without one, but it certainly makes the process easier. I love my kitchen gadgets anyway, anyone who enters my kitchen can confirm this!

Mint choc chip is a big favourite in our house and my boys couldn’t wait to try this. It is definitely worth the effort – it tastes miles away from the supermarket stuff, and making your own gives you complete control over what is going in it – no nasty preservatives!

If you aren’t a fan of food colouring, you don’t have to add it. But in my mind, mint ice cream just wouldn’t be right without the colour! The amount you need to use is miniscule anyway, especially if you are using the food colour paste or gels. Just add a tiny amount using the tip of a knife and stir until incorporated and the colour is even. If it isn’t strong enough add a teeny bit more.

This recipe doesn’t make a very large amount of ice cream, so if your ice cream maker is bigger than mine (my model only makes 750ml ice cream at one time) or if you are making it by hand, please feel free to double the recipe. Ours is all gone already so I’ll be making another batch very soon!


Mint choc chip ice cream Adapted from a recipe by Lakeland
Makes 500ml

375ml double cream
3 egg yolks, beaten
75g caster sugar
2 tbsp peppermint extract or creme de menthe if children aren’t going to be eating it!
50g dark chocolate chips
A tiny amount of green food colour paste

Place the cream, egg yolks and sugar in a medium saucepan over a medium heat, stirring frequently. Gently bring to the boil, stirring the whole time. When the mixture has noticeably thickened (not too much though) take off the heat and set aside to cool completely.

When the custard is cool, stir in the peppermint extract, green food colouring and chocolate chips.

Churn in your ice cream maker following the manufacturer’s instructions. Alternatively, you can make by hand – pour into a suitable container and place in the freezer. Take it out every hour for three hours and give the ice cream a vigorous beating. If you have a food processor or mixer it saves your arms from aching!



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