Does anyone else’s kid love ice cream as much as mine?  He has an obsession with anything minty.  Cool mints, TicTacs, Minties and ice cream isn’t any different.

We recently went to the Lancefield Farmers market to get some small batch ice cream made by a lovely couple in Kyneton we grabbed their mulberry and roasted balsamic strawberry (DIVINE IS AN UNDERSTATEMENT).  Inspiration struck and I just had to try and make my own.

I think the trick with really good mint ice cream is to steep the mint in the hot milk an cream mixture for at least 2 – 4 hours.  It looks funky and smells weird but the end result is well worth it.


Place the cream and milk into a heavy based saucepan and bring to a simmer, or until bubbles start to form on the edge of the liquid.  DO NOT BOIL.  Remove from the heat and add in the bunches of mint.  Stir to combine, cover with the saucepan lid and leave for 2 – 4 hours.



After 4 hours, strain the milk and cream mixture over a large saucepan and squeeze out as much of the liquid out of the mint into the saucepan.



2 cups pure cream

1 cup full cream milk

2 large bunches of fresh mint

6 egg yolks

1/2 cup sugar

1/2 teaspoon salt

125g chopped dark chocolate


In another saucepan whisk together the egg yolks and sugar until well combined.  Strain the milk and cream mixture into the egg yolks and whisk until fully combined, then place over a medium heat and cook, whisking constantly until the mixture starts to thicken.  If you run your finger across the back of the spoon it should leave a line that stays seperate and doesn’t run back together.  Or if you are using a candy thermometer it should read 170F or 76C.  Add in the salt to taste.



Pour the custard through a fine mesh sieve into a large bowl. Place a piece of glad wrap over the top of the custard to prevent a skin from forming and place into the fridge for at least 12 hours or best overnight.


Churn the ice cream once chilled in the ice cream maker according to the manufacturers instructions.  While the ice cream is churning chop up the chocolate ready to be stirred into the ice cream once it has finished churning.


Transfer the ice cream to an airtight container and place into the freezer for at least 4 hours to harden.


One Comment Add yours

  1. mistimaan says:

    Nice recipe


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