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5 from 4 votes

Spiced Choc Mint Ice Cream

Double up the spices for a bolder flavour
Course: Dessert
Author: an original recipe from Lavender and Lime


  • 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