This month’s Bloggers Scream For Ice Cream challenge theme is chocolate. Instead of making a straight chocolate ice cream, I decided on mint choc chip as it’s a flavour I love but have never made before.

Of course, it couldn’t be just any mint choc chip, oh no!

I envisaged a triple mint affair using fresh chopped mint leaves, crème de menthe liqueur and after eight mints. In the end, I couldn’t find any crème de menthe on sale locally, so I made my own substitute, though if you have a bottle lurking in the cupboard, I’m sure it would work nicely.

I’m absolutely delighted with how this came out, as I made it up completely. Not only did the crisp flavour of the peppermint flavouring (in my crème de menthe substitute) come through, so too did the lovely herby flavour of the fresh mint. An unexpected bonus was the slightly chewy texture the chopped after eight mints took on once frozen – and of course, the casing gave that delicious dark chocolate hit that so perfectly balances with mint, while the filling gave a third element of mint!

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Quick & Easy Triple Mint Choc Chip Ice Cream

Ingredients
500 ml pot of fresh ready made custard (or fresh if you prefer)
Generous bunch of mint
12 after eight mints
50-60 ml crème de menthe or home made substitute, see below

Note: for a non alcoholic version, skip the crème de menthe and add half a teaspoon of peppermint flavouring plus a few drops of green food colouring, if you like.

Method

  • Pick the mint leaves from the stems; wash and finely chop the leaves.

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  • Chop the after eight mints into small pieces.

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  • Mix the custard, crème de menthe and fresh mint together and pour into the ice cream machine. Add the after eight mints straight away.
  • Churn until the ice cream is reasonably solid.

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  • Serve immediately or transfer into the freezer to solidify further.

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Home Made Crème De Menthe Substitute

Ingredients
30 ml caster sugar
45 ml gin or vodka
Few drops green colouring
1/2 teaspoon peppermint flavouring

Method

  • Combine ingredients. Heat in microwave for 30-60 seconds, to help sugar dissolve into alcohol. Set aside to cool.

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This is my entry into the May Bloggers Scream For Ice Cream challenge and the May Herbs on Saturday challenge on Lavender and Lovage.

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Enjoy!

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