Ingredients
For the mint infusion
- 20 g mint stalks included
- 600 g whipping cream
For the mint chocolate ice cream
- 400 g condensed milk
- Infused cream from above
- 110 g dark chocolate chopped
Instructions
For the mint infusion
- Place the cream in a pot along with the chopped mints; use the leaves as well as the stalks. It's not necessary to chop it up too small.
- Let it break into a gentle boil over medium heat. From this point count 10 minutes, stirring all the time. Once this time passes, pass the mix through a sieve and keep the cream. Let it cool down completely and then refrigerate it for 8 hours or overnight.
For the mint chocolate ice cream
- Measure the amount of mint-infused cream and add a bit more cream to complete 600g. Whip the cream to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
- Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.
- Add the chopped chocolate and add it using folding motions.
- Pour the mix into a freezer-safe container and freeze for 8 hours or overnight.
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