Mint and mint choc-chip ice-cream

Mint (Mentha) is one of the more familiar herbs from the wall chart, as it grows semi-wild all over our garden in several different varieties, and we've always used sprigs to flavour new potatoes.   It is a lovely herb, aromatic and delicious.

According to the wall chart, it is a herb for veal and lamb roasts, ice cream, fruit salads and custards.  In Vanilla Black, we had an amazing puff pastry tatin with tomato and mint.  The last thing I made was Apple and Mint jelly (below), so - as the wall chart suggests ice-cream, thought I'd try a proper mint choc-chip ice-cream recipe.  How exciting.

After having a quick look online, I found the fantastic David Lebovitz has a recipe, which I am going to try as soon as I have some time to spare and while the summer lasts.  I've taken this recipe straight from his, just so I have it, but will adapt it accordingly when I make my own.

David Lebovitzs' Mint Chip Ice Cream

250 ml whole milk

150 g sugar

500 ml double cream

80 g fresh mint leaves

5 large free range egg yolks

140 g bittersweet chocolate, chopped

In a medium saucepan, warm the milk, sugar, cream and mint.

Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavour.

Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible.  Discard the mint.

Pour the remaining cream into a large bowl and set the strainer over the top.

Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula.

Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.  (I can assure you in advance I will not be organised to do this bit, it usually works anyway if you take it off the heat in time).

Allow to cool and put into the freezer.  Meanwhile, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer.  Take the ice cream out regularly and stir to break up the ice crystals (I still don't have an icre-cream maker, tragically). 

When the ice cream is ready, scribble some of the chocolate into the container, then add a layer of ice cream.  Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.  When finished, cover and freeze until firm.