Mint Chocolate Chip Ice Cream
Real mint chocolate chip ice cream from a Dragonfly Three Mint Medley infused custard with dark 70% chocolate shards folded in at churn.
This is a real mint choc chip ice cream, made as a proper egg yolk custard with cream that has been infused with Dragonfly Organic Three Mint Medley. The mint flavour and that soft pale green colour come from the tea itself, so there is no need for any artificial colouring. A little natural peppermint extract is there as an option if you like the menthol turned up.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint Chocolate Chip Ice Cream recipe. Canonical: https://teas.co.uk/recipes/mint tea/mint chocolate chip ice cream/
The other thing worth doing is chopping the chocolate into small irregular shards rather than using chips. Folded in at the very end of the churn, the shards spread evenly and give a fine snap, where chips tend to clump and sit there as rubbery lumps. You do need an ice cream maker for this; without one it sets too icy to scoop well.
You'll need
- 6 Dragonfly Organic Three Mint Medley pyramid bags
- 300ml whole milk
- 300ml double cream
- 5 large free range egg yolks
- 150g golden caster sugar
- A small pinch of fine sea salt
- 80g dark chocolate (70% Cocoa solids), finely chopped into small irregular shards
- 2 drops natural peppermint extract (optional, only if you want a more pronounced menthol lift)
Method
- Warm the milk and cream together in a small heavy based pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering.
- Take the pan off the heat, drop in the six mint bags, cover and infuse for twelve minutes. Cream takes on mint more slowly than milk, so it needs the longer time.
- Lift out the bags, pressing each against the side, and discard. The cream should be a pale green and smell clearly of mint.
- Whisk the egg yolks, sugar and salt in a heatproof bowl for a couple of minutes, until thickened, pale and ribboning from the whisk.
- Pour the warm infused cream onto the yolks in a slow, steady stream, whisking all the while, to temper them without scrambling.
- Return the mixture to the pan over a low heat and stir constantly with a wooden spoon for six to eight minutes, until it coats the back of the spoon. Keep it around 80C and do not let it boil.
- Strain through a fine sieve into a clean bowl set over iced water. Stir for five minutes to cool, then cover and chill for at least six hours or overnight.
- Stir in the peppermint extract if using, then churn in your ice cream maker, usually twenty five to thirty minutes, until soft set like thick whipped cream.
- In the last thirty seconds of churning, add the chopped chocolate shards so they fold through evenly.
- Scrape into a freezer container, smooth the top and freeze for at least four hours until firm. Let it soften for five minutes before scooping.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Three Mint Medley, 40 Tea Bags 100g
Made this? Rate it.
Sign in to rate +5 to 25 reward points · sign-in required
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute
