Choc-mint ice cream

Ingredients:

• 1 cup (250ml) milk
• ¾ cup (180ml) sugar
• 2 cups (500ml) cream
• Pinch salt
• 2 cups (80g) mint leaves
• 5 jumbo egg yolks
• 1 drop green food colouring
• 2 (49g each) Peppermint Crisp chocolates, chopped

Method

1. Heat milk, sugar, 1 cup (250ml) cream, salt and mint in a medium pot until steaming hot.
2. Remove from heat, cover, and infuse for 1 hour.
3. Strain milk, pressing with a spatula to extract as much flavour as possible. Discard mint.
4. Reheat infused milk.
5. Whisk yolks in a separate bowl and slowly add a little hot infused milk to whisked egg.
6. Add egg mixture to the milk in the pot, whisking constantly.
7. Stir until thickened to a custard-like consistency covering the back of a wooden spoon.
8. Pour remaining cream into a large bowl. Pass custard through a fine sieve and add to cream.
9. Add colouring.
10. Place bowl over an ice bath until cool, then refrigerate overnight.
11. Freeze in a large container, beating with an electric whisk every hour until thick and slushy.
12. Stir through chopped chocolate.
13. Scoop into a freezer-proof container, cover and freeze until firm.

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