food for thought

by michelle

backyard mint ice cream with a chocolate shell

with one comment

Here’s another wonderful ice cream flavour from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Creamy, delicate and refreshing all at the same time. The chocolate shell is so simple and so much better than anything you can buy.


Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose (in Australia I use this in place of light corn syrup). Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Now tear 1-2 handfuls of fresh mint leaves into the hot mixture and cool the mixture down in an ice bath (Jeni suggests putting the mixture into a ziploc bag). Allow the mint to steep in the mixture overnight if possible. Now you can freeze the mixture in an ice cream machine, sorbetiere or even over ice and salt. I like to finish the freezing of the ice cream in flexible silicone muffin trays which are the perfect serving size. For the chocolate shell combine 350g (12 oz) of dark chocolate (preferably 65% cocoa or more) and ⅓ of a cup of coconut oil in a double boiler until the chocolate is almost melted then stir until smooth. Allow to cool and keep in a covered jar. If the chocolate is too firm when you are about to serve, heat in warm water or briefly in the microwave to liquefy again.


One Response

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  1. Looks amazing Mish! Are you in Blairgowrie? Happy New Year


    January 6, 2015 at 8:28 am

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