It was actually sunny for a bit today about feel like the first time in weeks so i thought i'd make ice cream.
75g sugar
500 ml milk
4 egg yokes
500ml whipping cream
bunch of mint (fresh as you can get)
1 vanilla pod
1 slug of bourbon
100g of melted dark chocolate
ice cream maker machine
Start of by making a normal ice cream custard.
Heat the milk, half the sugar and the split vanilla pod in a pan, turn it off and leave to cool before it boils.
Blend most of your mint leafs with some bourbon until you have a green mushy paste.
Whisk the egg yokes and the rest of the sugar together till its pale.
Slowly pour the milk into the egg whisking as you do..
Add 3 springs of mint to the mixture.
Pour into a bowl and heat over a pan of water gently stirring all the time.
When the custard has thickened or reached 84 degrees c remove from heat and cool the bowl down in a bowl of ice water.
Add the mint mush and the cream and mix well (this is where you will find out of your mint is good enough) if it is your mixture should go a nice green colour.
(you should have enough bourbon in your mush a little bit goes a long way when its frozen but if you dont think there's enough now is the time to add a bit more.. not too much!! else it will never freeze)
Let the whole mixture cool sit for half and hour to really infuse the mint flavor.
While this is happening set up your ice cream machine and get in cool.
Strain thee mixture though a sieve and pour into your machine.
I cant tell you how long for, it takes as long as it takes.
It will get really thick but not quite solid due to the alcohol
When it seems to be ready slowly drizzle in the melted chocolate, i like to do this instead of dropping in chunks, so i get fine strands of chocolate running though.. better for you teeth to bite.
Scoop out and if your really desperate eat it all instantly, if you have willpower put into the freezer for a few hours to harden up.
Serve with your last spring of mint and some chocolate dust.
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