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Mint Choc Chip Ice Cream

A deliciously fresh old favourite
Prep Time 30 mins
Cook Time 20 mins
Resting Time 3 hrs
Total Time 3 hrs 50 mins
Servings 6


  • 300 grams Milk 3.5 - 4% fat, chilled
  • 200 grams Whipping / Heavy Cream 32 - 40% fat, chilled
  • 50 grams Granulated Sugar
  • 60 grams Condensed Milk
  • 40 grams Skimmed Milk Powder
  • 1.5 grams Ice Cream Stabilizer I used Locus Bean Gum
  • 5 grams Chocolate Peppermint Leaves
  • 75 grams Dark Chocolate I used 70% Coca


  • Thoroughly mix the Stabilizer, the Granulated Sugar and Skimmed Milk Powder together in a bowl. Then add these dry ingredients to the Milk, Cream and Condensed Milk in a saucepan.
  • Place the saucepan over a medium heat, and stirring all the time, bring the mixture to the temperature at which the Stabilizer activates. For Locust Bean Gum that's 80°C (176°F).
  • Take the saucepan off the heat, add the Mint Leaves and give them a good mix. Leave to cool.
  • Once the mixture has cooled to room temperature, pour it into a container with a lid and place it in the fridge.
  • You'll need to leave the mixture in the fridge until the Mint Leaves adequately flavours the mixture. For me this took somewhere between 2 and 3 hours. Keep tasting it until you get the flavour you want.
  • Meanwhile, melt the chocolate in a bowl placed in a pan of gently heated water.
  • Churn the ice cream in your ice cream maker until it has the consistency of whipped cream. This will usually take between 15 and 30 minutes.
  • When it looks ready, dribble the melted chocolate onto the ice cream as it continues to churn in the machine. The spinning dasher will break the chocolate up and mix it into the ice cream.
  • Once all the chocolate is well mixed into the ice cream, you can transfer the ice cream from the machine to a plastic freezer box and freeze for at least an hour.
  • After an hour or two it should firmer but still easy to scoop. If you leave it longer and it's too hard to scoop, leave it in the fridge for a while to soften slightly