This weekend was the first really warm, Summery one here in Edinburgh and so my thoughts began to turn to ice cream. Nigella’s no-churn ice cream to be precise. This is so easy to whip up (literally) and can be customised with all manor of flavours: see my archive here. I had some mint to use up in the fridge that was looking a little sad, so I decided to experiment with a fresh mint choc chip no-churn ice cream. A balance of fresh and indulgent perfect for this time of year. To make it, you will need:
150ml double cream
90ml condensed milk
Two handfuls fresh mint leaves
75g Matchmakers or other mint flavoured chocolate, chopped into small chunks.
First, infuse your cream. Warm over a low heat in a saucepan until just starting to boil – it should just begin to bubble. Stir through the mint leaves and set aside to cool and infuse – approx half an hour.
Sieve the mint leaves out of the cream then whisk the cream and condensed milk together until soft peaks form. Fold the chopped chocolate through and pour the mixture into a Tupperware box to set in the freezer for at least six hours – ideally, overnight.
The bonus is it’s soft serve and is easy to scoop straight from the freezer – so serve when you’re ready to eat it.