I took a chance adding the mint with the spices. I thought it might overpower the flavours but in fact the mint adds a refreshing note. The spices are subtle so you could double them up for an increased flavour punch. Something I might do the next time I make this spiced choc mint ice cream.
We are under severe water restrictions at present. One of the things I have done is to place a jug next to each tap. Everyone in the household is under strict instructions to fill the jug while waiting for hot water to come from the geyser. Thankfully our geysers are well placed so that the wait is not too long. I have also put a bucket into our shower. This catches the ‘run off’ water and I use this to water my herbs. Dave and I shower for about 5 minutes each. He keeps the water pressure at a constant, just under the highest we can set ours at. I adjust mine as I shower. I need full pressure to wash my hair, and barely any water while I actually shower. Over a weekend the bucket fills up and that lot gets dumped in the pool.
Today’s inspiration ♥ Recipe For Spiced Choc Mint Ice Cream ♥ can be found on Lavender and Lime Click To Tweet
Summer is here in full swing and the pool has become the best place to sit. Ours has been designed with one long step ensuring you can sit in the cool water quite comfortably. I am experimenting with sugar cones at present. The one in the photograph is not perfect. Not wanting any to go to waste I keep serving up my spiced choc mint ice cream. Hopefully soon I will get the texture exactly how I want it to be and then share the recipe with you.
Click on the links for conversions and notes.
Spiced Choc Mint Ice Cream
- 300 mls milk
- 10 g mint leaves crushed
- 1.25 mls whole cloves
- 1 cinnamon quill
- 2.5 mls vanilla extract
- 10 cardamom pods lightly crushed
- 5 egg yolks
- 100 g honey
- 120 g 75% dark chocolate
- 200 mls cream
- Place the milk, mint, cloves, cinnamon, vanilla extract and cardamom into a heavy bottomed sauce pan
- Bring up to blood temperature over a medium temperature
- Place the egg yolks and honey into a mixing bowl and whisk until at the ribbon stage
- Strain the milk and temper your eggs
- Add the anglaise back into the saucepan with the chocolate
- Stir with a wooden spoon until the chocolate has melted and the anglaise has thickened
- Pour the cream into a large jug and add the anglaise
- Mix to combine and set aside to cool
- Cover with cling film and place into the refrigerator overnight
- Churn as per your ice cream machine manufacturer's' instructions
- Freeze for at least 6 hours before serving
Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season.