Description
The secret to the superior flavor of this ice cream is an infusion of fragrant fresh mint leaves and cream.
Ingredients
Scale
- 1/2 cup loosely packed fresh mint leaves
- 2 cups whipping cream
- 1 can sweetened condensed milk (300ml)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract (optional)
- 160 grams dark chocolate bar – coarsely chopped
Instructions
- Coarsely chop the mint leaves and combine with the cream in a small saucepan over medium-low heat. Gently warm the mixture, stirring occasionally, until it feels hot to the touch. Don’t let it come a boil. Remove the pan from the heat, cover and let steep for 20-30 minutes.
- Strain the cream in to a bowl, squeezing the mint in order to release as much liquid as possible.
- Chill the infusion until it very cold by placing the bowl in a larger bowl filled with ice or by placing it in the refrigerator for a few hours. The cream won’t whip properly unless it is very cold, so don’t try and rush this step.
- In the bowl of your stand-mixer, or using a large whisk, whip the cream until it holds gentle peaks.
- Taste the cream to test for flavour, you may want to add a few drops of peppermint extract if it’s not quite minty enough for your liking.
- In a separate bowl, stir together the sweetened condensed milk with the vanilla until combined.
- First fold in about a cup of the whipped cream to the sweetened condensed milk to lighten it a bit. Then add this mixture into the remaining whipped cream and continue to fold in until everything has been evenly incorporated.
- Finally, stir the dark chocolate bits through the mixture.
- Transfer to a container for freezing. I like to use a chilled glass or ceramic 2 litre loaf pan, but almost anything would do.
- Cover the surface of the mixture with plastic wrap, and freeze for 5-6 hours until firm.
- Category: Dessert, Ice Cream