Native River Mint Choc-Chip Ice Cream
A strong spearmint-like mint native to Australia, River Mint is a great alternative to regular mint. We love it in sweet dishes, such as this ice-cream; and it also makes a great Aussie cucumber raita to have with lamb.
Prep Time:
5 mins
Cook Time:
2 hrs
Total Time:
2 hrs 5 mins
Yield:
Serves 6
Category:
Sweet Things
Cuisine:
Australian
Scale
Ingredients
- 300ml whole milk
- 1 tbsp Herbie’s Native River Mint
- 100g golden caster sugar
- 4 medium egg yolks
- 300ml double cream
- A few drops of natural green food colouring (optional)
- 100g 70% dark chocolate, roughly chopped
Instructions
- Bring the milk to a simmer in a saucepan with the mint, turn off heat and set aside.
- Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.
- Lightly whip the double cream and fold into the mint custard with the food colouring (if using). Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate. Continue to churn until frozen. Transfer to a container and freeze until needed.
- Serve with sprigs of fresh mint, if desired.
Notes
If you don’t have an ice-cream maker, pour the ice-cream mixture into a shallow container and freeze until almost solid. Whisk with an electric hand whisk, then refreeze. Repeat 1-2 times, then freeze until solid.
Nutritional Information
Serving Size
142g
Calories
467
Sugar
24g
Sodium
.1g
Fat
38g
Saturated Fat
22g
Carbohydrates
25g
Fiber
1.8g
Protein
5.9g
15g
