Mint Choc Chip Ice Cream Recipe

Begin by infusing your milk with fresh mint leaves. Combine the milk and mint leaves in a saucepan, and gently warm over low heat for about 5 minutes. Do not boil. Allow to sit for an hour then strain.

In a separate bowl, whisk together egg yolks and caster sugar until light and creamy.

Gently reheat the infused milk until it's warm, then gradually pour it into the egg mixture, whisking continuously.

Pour the mixture back into the pan and heat gently, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Remove from heat and stir in the double cream and vanilla extract. Allow to cool completely, then chill in the fridge.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

In the last few minutes of churning, add in the chopped dark chocolate.

Transfer to a freezer-safe container and freeze until solid.

Let stand at room temperature for a few minutes before serving to soften slightly.