25 February 2015

Fresh Mint Ice Cream with Mint Chocolate Waffle Nuggets

fresh mint chocolate chip waffle ice cream littlerosebook.co.uk



Oh my. This ice cream.




fresh mint chocolate chip waffle ice cream littlerosebook.co.uk



It's a mint ice cream, but made with fresh mint. Not the peppermint extract you buy at the supermarket. Real. Mint. 'Tis the real deal.

fresh mint chocolate chip waffle ice cream littlerosebook.co.uk



This ice cream is da bomb.

It's minty fresh, but in a herbal kind of way. It's quite surprising really. It's just so good. Please tell me you're going to make it?

fresh mint chocolate chip waffle ice cream littlerosebook.co.uk


The chocolate chips nuggets are made with crushed waffle cones, and covered in mint chocolate for extra mintiness. They add a crunch and just take this ice cream to the next level, I tell ya.

Choco-mint Ice Cream

recipe adapted from David Lebovitz

300 ml double cream
125 ml whole milk
90 g caster sugar
50 g mint leaves, washed
pinch of salt
3 large egg yolks
100g mint chocolate (I used this one)
4 waffle-style ice cream cones, gluten-free for this gal

Start by bringing half the double cream (150ml), the whole milk, sugar, and a pinch of salt to a simmer. Take off the heat and stir in the mint leaves. Cover and let infuse for an hour.

Now make the little nuggets of crunchy waffles covered in minty chocolate. Crush the cones with your hands into small bits. Think the size of oats. Then melt the mint chocolate in the microwave carefully, 30 seconds at a time. Mix the crushed waffle in the chocolate, making sure every bit is covered. Then spread onto a lined baking sheet, separating the mixture to make sure the nuggets are really small. Set aside to cool completely, or put in the fridge.

After an hour of infusing. Strain the mixture through a sieve and really squeeze the mint to make sure you extract all the flavour. You can use your hands too. Return the mixture to a sauce pan and heat gently, on low heat.

In a separate bowl, add the remaining double cream and set a sieve on top. Leave for later.

Prepare an ice bath for the custard. Leave for later.

In a separate heat proof bowl, whisk the egg yolks then add a ladle of the hot milk mixture and whisk until incorporated. Add another ladle and whisk again. When you feel the egg yolks have been warmed enough, add to the hot milk and stir constantly. Keep on a very low heat and keep stirring until the custard thickens. When it coats the back of a spoon, it is ready. Remove from the heat and strain through the prepare sieve to ensure a smooth custard with no bits. Put the bowl in your prepared ice bath and stir until the custard is incorporated with the cold double cream. Once cooled, transfer to a clean container, cover and put in the fridge until cold, overnight preferably.

When the custard is cold enough, prepare the ice cream according to the instruction of your machine.

Take the minty chocolate nuggets and break the larger chunks into smaller ones. 2 minutes before the end of churning, add around 3/4 of the nuggets to the machine. Transfer the ice cream to a clean container and sprinkle the remaining chocolate nuggets on top. Freeze until you are ready to scoop!

One scoop.

fresh mint chocolate chip waffle ice cream littlerosebook.co.uk

Two scoops.

fresh mint chocolate chip waffle ice cream littlerosebook.co.uk

Tasty stuff. Speaking from experience...

fresh mint chocolate chip waffle ice cream littlerosebook.co.uk





1 comment:

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