Due to enjoying a friend's birthday party a little too much on Saturday, I was in no state to do anything outside on Sunday. After lying around and groaning for a while, I decided to get up and make some ice cream. I know is most countries autumn is already on its way, but in Tenerife the sun is still blazing everyday - which means I've still got a couple of weeks left to experiment with ice cream flavours.
(I really need to buy an ice cream scoop!)
This recipe yields just short of 1 litre.
Ingredients
2 cups single cream
1.5 cups milk
1/2 cup sugar
Pinch of salt
4 egg yolks
1 tsp vanilla extract
1 tsp mint extract
Few drops of green food colouring
1/2 cup chocolate chips
Recipe
1. Warm 1 cup of cream, milk, sugar and salt in a pan over a medium-low heat, stirring occasionally until the sugar is completely dissolved.
2. Pour the remaining 1 cup of cream in a bowl and place a strainer above. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks - whisking constantly - then pour back into the pan.
3. Continue to stir the mixture over a medium heat until it thickens and can coat a spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts at this stage, as well as the green food colouring.
4. Chill the mixture in the fridge for at least 3 hours then place in the freezer. Continue to remove the ice cream from the freezer to stir every hour for at least 2 hours. Add the chocolate chips the last time you mix the ice cream.
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