Recipe by Alice Norman of Pinch.
500g double cream
100g egg yolk
1 pinch of salt
80-100g mint, depending on desired strength
100g of Pump Street Chocolate Ecuador Dark Milk 60% pastilles
- Scold the milk, cream and sugar in a large saucepan. It should be around 80c.
- Thoroughly bruise the mint and add it to the hot cream mix. Submerge it under the liquid and cover the pot with a lid. Let this mix infuse for at least 3 hours.
- Strain the mix into a clean saucepan and discard the mint. At this point you can add a pinch of salt, this will help elevate the flavour of the chocolate.
- In a separate bowl, whisk the egg yolks with an electric whisk or stand mixer till pale and fluffy/tripled in volume. Gently whisk the egg yolk into the infused cream mix and return the pan to the hob on a very gentle heat, constantly stirring with a rubber spatula till the mix thickens enough to coat the back of a spoon (83c).
- Strain the mix through a sieve and into a bowl, with another bowl underneath full of ice and water to help it cool down quickly and safely.
- Once cool, pour the mix into a tupperware container, with a sheet of parchment paper on top to prevent a skin forming. For many reasons, it is always better to leave an ice cream base to chill overnight before churning.
- When ready, churn your ice cream.
- While the ice cream is churning, use a knife to chop the chocolate into desired fragment size.
- When the ice cream is 90% churned, scatter the pieces of chocolate into the mix.
Created by @alice.norman.food