Go Back
Mint Choc Chip Ice Cream with a sneaky twist

Mint, Choc Chip and Pea Ice cream

Ingredients

  • 1 1/4 cup Milk
  • 1 Bunch Mint
  • 1 tsp Vanilla Extract
  • 120 g Caster Sugar
  • 2 Eggs
  • 1 cup Frozen Baby Peas thawed or 3/4 cup Fresh Baby Peas blanched
  • 1 1/2 cup Thickened Cream
  • 100 g Dark Chocolate chopped fine

Instructions

  • Pick the leaves from the mint sprigs and chop roughly but thoroughly.
  • Place milk and vanilla into a Saucepan on medium low heat until just below boiling. Add the mint leaves, stirring to combine. Leave to infuse for 30 minutes, stirring occasionally to release the chlorophyll from the mint.
  • Meanwhile combine the eggs and the caster sugar and mix until pale.
  • Once infused, strain through fine sieve, and return to sauce pan. Bring the milk back up to just below boiling.
  • Add half the hot milk into the egg mix and stir to temper the eggs. Now pour the egg and milk mix into the remaining milk and stir constantly until it thickens into a custard, never letting the temperature rise above 86C. Allow to cool to room temperature.
  • Place peas into a blender or whiz with stick mixer until a puree. Strain through a fine sieve into the custard mix. Add the cream and combine.
  • Place Custard into the refrigerator until cold. approx 4 hours.
  • Churn in an ice cream machine as per instructions. Add in the chopped chocolate half way through.
  • Freeze and then serve.

Notes

  • You don’t have to chop the mint, but chopping helps the amount of green (chlorophyll) that is released into the milk.
  • If you don’t have fresh or can’t get fresh mint, use 2 -4 tsp of mint tea depending on how minty you like you ice cream.
  • If you don’t have peas or that’s a bit too crazy for you, perhaps use an avocado instead. (but trust me you don’t taste the peas) or leave them out altogether and add a few drops of green food colouring.
  • If you can’t get baby peas just use regular peas, they still have the same effect.