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Recipes (Cont.)
Simple Chocolate Mint Ice Cream
Ingredients Skim milk 200mL
Caster sugar 50g
Double cream (or thickened) 200mL
Peppermint essence A few drops
Grated chocolate 50g
Method
• Add milk and sugar into a saucepan and heat over low heat, while stirring,
until the sugar has dissolved. Take off the heat and leave to cool. Stir the
cream and peppermint essence into the cool milk. Cover the mixture with
cling wrap and chill in the refrigerator for at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. When the mixture starts to freeze, add the grated
chocolate down the chute. Leave the machine churning until the mixture has
reached the desired consistency. If all ingredients were well chilled, and the
bowl thoroughly frozen, this should not take more than 15 to 30 minutes.
Fresh Mint Ice Cream
Ingredients Full cream milk 1 cup
Fresh mint leaves 2½ cups, packed
Caster sugar ¾ cup
Double cream (or thickened) 2 cups
Vanilla extract 1 tbsp
Mint patties, chopped 1½ cups
Method
• Add milk into a saucepan, heat gently and bring to the boil. Remove from heat,
add the mint leaves and let them steep for 20–30 minutes. Either use a stick
mixer to blend the mixture, or for a milder flavour, strain the mixture, discard
the mint leaves and only use the infused milk.
• Add the sugar to the minted milk and whisk, or beat using a hand mixer on a
low speed, until dissolved. Stir in the cream and vanilla, cover with cling wrap
and chill in the refrigerator for at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. About 5 minutes before the ice cream is ready,
add the chopped up mint patties down the chute. Leave the machine churning
until the mixture has reached the desired consistency. If all ingredients were
well chilled, and the bowl thoroughly frozen, this should not take more than 15
to 30 minutes.
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