Mint-Chocolate Ice Cream
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9 rates
Preparation : 30 min
Cooking : 0 min
Total time : 4 h 30 Rest : 4 h
6 people
300 ml whole milk
200 ml single cream
30 leaves fresh mint
5 egg yolks
100 g sugar
30 g non-fat milk powder
100 g dark chocolate
Tips
Make your custard using your Cook Expert machine (find the recipe on the app). You can also replace the mint leaves with 80 ml of mint syrup.
RECIPE STEPS
1
Prepare the mint custard.
Add the milk, cream and mint leaves into the saucepan. Bring the mixture to a boil.
Turn off the heat, cover and leave to infuse for 30 minutes. Remove the mint leaves.
- 300 ml whole milk
- 200 ml single cream
- 30 leaves fresh mint
2
Whisk the egg yolks and sugar together in a large bowl until it is smooth. Gradually pour the warm vanilla-milk followed by the powdered milk into the bowl, whisking continuously.
Pour the incorporated mixture into the saucepan.
- 5 egg yolks
- 100 g sugar
- 30 g non-fat milk powder
3
Heat gently over a medium-low heat, stirring constantly with a wooden spoon, until the white foam has disappeared and the custard coats the spoon (around 85°C).
The mixture should have thickened slightly. It should not cook for a long time as this poses the risk of modifying the taste of the ice cream.
If needed, filter the custard through a fine sieve.
4
Leave the mixture in the fridge until it is cold, then add the chocolate chips.
- 100 g dark chocolate
5
Press the Artisanal ice cream or Italian ice cream mode. Pour the mixture into the Gelato Expert. When the light flashes, your ice cream is ready.
6
Serve your ice cream immediately, keep it cold using the conservation mode (2 hours) or store it in the freezer.
© Magimix 2020 © Hachette Livre (Marabout) 2017
2 comments
Ghajames
Tastes good I much prefer the fresh mint as tastes natural. Think I will be doing this one a few times.
I didn’t like the flavour with fresh mint. Next time I’ll try peppermint essence.