← Nouns Cooking · Dessert Parlour

Ingredients

• 400 ml whole milk
• 300 ml double cream
• 75 g fresh mint, leaves and stalks
• 4 large egg yolks
• 140 g caster sugar
• 100 g dark chocolate
• ¼ tsp Peppermint extract (optional)

Method

1. Bring the milk and cream just to a simmer in a pan over medium heat. Roughly tear in the mint, take off the heat, cover and leave to infuse for 30 min.
2. Strain into a jug, pressing hard on the mint to squeeze out all the flavour, then pour back into the pan and warm again until steaming.
3. Whisk the egg yolks and sugar in a bowl until pale. Slowly whisk in the hot mint cream, then return everything to the pan.
4. Cook over low heat, stirring constantly, for 5–8 min, until the custard thickens enough to coat the back of a spoon. Don't let it boil. Taste and add peppermint extract if you want it stronger.
5. Cool, then chill for at least 4 hours or overnight.
6. Melt the chocolate and spread it very thinly on baking paper; chill until hard, then chop into small shards.
7. Churn the custard for 20–25 min, until thick, adding the chocolate for the last minute. Freeze for 2 hours to firm up.

Tips

• Fresh mint gives a soft, natural green-grey colour; add a drop of green colouring only if you want the classic shade.
• Contains egg. Churned chocolate shards are crunchier than chocolate chips, which go waxy when frozen.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Daring Gourmet