Choc-mint ice cream

There’s nothing better than fresh homemade ice cream. This recipe doesn’t require an ice-cream maker, you simply need a whisk and a freezer.

More than 1 hour

Makes 1L


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  • 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



  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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