"Luca is fun and accessible, and I wanted to make some desserts that everyone knows, but you don't see that often on restaurant menus," says chef Isaac McHale. "I love to do the unfashionable things, hence our mint choc-chip ice-cream. We infuse the mint at a low temperature so it has a fresh uncooked flavour, and the ice-cream is white with chocolate flakes instead of fake green like you normally see."
- 1 litre milk (4 cups)
- 125 gm mint leaves (about 4 bunches)
- 300 gm (48% fat content) double cream
- 150 gm egg yolks (about 9)
- 250 gm caster sugar
- 10 ice-cream cones, to serve
- 250 gm finely chopped dark chocolate (66%-70% cocoa solids), to serve
- 1Place milk and mint in a large saucepan over very low heat (at 50C-60C) and stir occasionally until mint infuses milk (1 hour). Strain the milk through a fine sieve and place milk and cream in a clean saucepan and bring to the boil.
- 2Meanwhile, whisk yolks and sugar in a bowl until pale, thick and creamy (4-5 minutes). Stir in a little of the cream mixture, then pour the bowl of yolks into the saucepan of cream mixture, stirring to combine. Return pan to heat and cook very, very gently, stirring constantly to prevent the yolks curdling, until the mixture thickly coats the spoon and reaches 80C on a thermometer (18-20 minutes). Strain into a bowl placed over ice to cool, then churn in batches in an ice-cream machine. Freeze (2-3 hours).
- 3To serve, scoop ice-cream into cones or bowls and scatter with chocolate.
Drink Suggestion: Homemade nocino! Find a recipe and loads of time. Or buy an unctuous sweet wine like a vin de glace (ice wine). Drink suggestion by Johnny Smith
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