Native River Mint Choc-Chip Ice Cream

Name: Native River Mint Choc-Chip Ice Cream
Prep time: 5 min
Ingredients: 300ml whole milk; 1 tbsp Herbie’s Native River Mint; 100g golden caster sugar; 4 medium egg yolks; 300ml double cream; A few drops of natural green food colouring (optional); 100g 70% dark chocolate, roughly chopped

www.herbies.com.au

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Prep Time: 5 minutes

Servings: 6

Author : herbies

ice cream native spices river mint

Ingredients

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300 milliliters whole milk1 tbsp Herbie’s Native River Mint100 grams golden caster sugar4 medium egg yolks300 milliliters double creamA few drops of natural green food colouring (optional)100 grams 70% dark chocolate, roughly chopped

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Instructions

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Step 1

Bring the milk to a simmer in a saucepan with the mint, turn off heat and set aside.

Step 2

Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.

Step 3

Lightly whip the double cream and fold into the mint custard with the food colouring (if using). Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate. Continue to churn until frozen. Transfer to a container and freeze until needed.

Step 4

Serve with sprigs of fresh mint, if desired.