Melty mint chocolate chip ice-cream!
While reading yesterday’s Irish Times I was reminded of how simple it is to make no churn ice-cream. Nigella made coffee ice-cream, I toyed with doing the same but adding cardamon to make Turkish coffee ice-cream but in the end I changed my mind and the recipe to make one of my other favourite flavours, mint chocolate chip.
If you’ve never made ice-cream before then this is the recipe to start with, it’s so simple that a child could do it, and should! I added dark chocolate, probably too much actually, so feel free to reduce the amount, even by half or use milk chocolate chips for a more kiddie-winkle friendly version. Add a drop of green food colouring too, if you can’t face the thought of eating pale coloured mint ice-cream.
I made these chocolate chip cookies for making the ice-cream sandwiches, but they are extremely rich so proceed with caution! I picked up waffle cones in Aldi this week and they have been a huge hit in this house, turning my ice-cream into a very fancy cornetto.
- 350ml double cream
- 200g of condensed milk
- bunch of fresh mint, approximately 15-20g
- 125g dark chocolate
- Freeze the dark chocolate bar.
- Place the milk and cream into a saucepan and bring to scalding point. Leave to cool and infuse. When cool, blitz the cream and milk in a food processor. Strain into a freezer proof container. Mix in the condensed milk. Chop the chocolate into small chunks and add to the container. Stir the mixture, cover and place in the freezer until firm.