Mmm mint Choc Chip Ice Cream Recipe


We’re delighted to announce that we’ve teamed up with the wonderful Flora Gordon Clark!

As a mother of four and a talented chef working in New York, Melbourne and for Rick’s Stein’s famous Padstow restaurant, Flora now runs her own cookery school teaching teenagers, young adults, and indeed anyone who wants to learn how to cook for themselves and others.

Keep an eye on our blog for regular features and recipes from Flora (make sure you’re signed up to our emails too so you don’t miss out!)- from delicious family meals, simple starter recipes for kids and top tips for fussy eaters!

 

Flora’s Mint Choc Chip Ice Cream

Summer equals ice cream! My son Tommy made this mint choc chip in his Andrew James ice cream maker.  Melt the chocolate rather than chop it as the final effect is more like the chocolate pieces you find in the Italian stracciatella. Don’t use double cream because it will go grainy when churned and don’t worry if you don’t have an ice cream maker!

Ingredients

375ml single cream
125ml full-fat milk
100g icing sugar
1 tsp mint flavouring
Green food colouring (if you want it green!)
70g chopped up dark chocolate

Method

  1. Mix the cream and milk together.
  2. Sift in the icing sugar and mix again.
  3. Add the mint flavouring and mix.
  4. If you want it green then add a little food colouring.
  5. Pour the mixture into the pre-frozen inner bowl of the ice cream maker and turn on.
  6. Churn until the consistency is similar to that of a “slushy”.
  7. Meanwhile melt the dark chocolate very gently over a bain marie or in a microwave.
  8. When the ice cream is the consistency of a ‘slushy” pour the molten chocolate into the ice cream whilst the blade is going around.
  9. Churn for another couple of minutes.
  10. Tip into a freezer proof container and freeze until ready to eat!

If you don’t have an ice cream maker follow this method after step 4:

  1. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal.
  2. Lay each bag flat on a baking tray and freeze for 3 hours or until firm and just frozen.
  3. When frozen remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces.
  4. Place the mixture in a large food processor (maybe in 2 batches if not large enough) and process for 2-3 minutes or until just smooth, breaking up any large pieces with a spoon.
  5. Spoon into a freezer proof container and freeze for 2 hours or until firm.

To learn more about Flora’s cookery school visit her website here

Other recipes can be found here



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