With the weather finally warm, it’s a perfect time for mint ice cream. It’s fresh and cooling, smooth and has a bit of chocolate for a satisfying crunch.
Murphys Mint Ice Cream with Chocolate Shavings
- 130g sugar
- 5 egg yolks
- 240 ml cream
- 220 ml milk
- 10 g fresh mint leaves
- 20 g chocolate
What to do:
- Put the mint and the milk in a saucepan and bring to a simmer.
- Remove from the heat.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Beat the milk into the eggs and sugar in a slow stream. Don’t worry if bits of mint go in as well.
- Pour the mixture back into the pan, with the mint still in it, and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
- Immediately remove from the heat.
- Transfer the custard into a small container, cover, and refrigerate until cool (5C).
- Use a sieve to strain and remove the mint leaves.
- Create chocolate shavings using the chocolate and a grater or vegetable peeler.
- Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine, adding the chocolate shavings when it’s fairly solid.
- You can also just cover and place in the freezer, stirring every few hours, and again, add the chocolate shavings when it’s reasonably solid.
- If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
- To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
- Instead of creating chocolate shavings, you can also melt the chocolate and pour it into the ice cream machine as its turning.