Fresh Mint Vodka Ice Cream with Choc Chunks

A few years ago, 2 years to be exact, I tried this ice cream and we found it to be nice but it didn't wow us enough for a repeat performance. It was put on the back burner.

Because my mint plants were going crazy, I thought I will give this ice cream another go. Much more mint leaves were used and left to infuse with the milk overnight. This gave it more punch. Love the flavour and aroma from the mint and vanilla beans. Definite wow factor !



Ingredients
1 cup fresh mint leaves
375ml low fat milk (light blue top)
100gm sugar
1-2 vanilla bean or 1 tsp vanilla extract
250ml cream
2 large eggs

3 Tbsp vodka

25gm eating chocolate, coarsely chopped



Method
1. In a pot on medium-heat, heat the milk and mint leaves to a simmer point (do not allow to boil). Set aside for 1-2 hours (overnight is even better). Sieve off the mint leaves.

2. Using a sharp knife, split the vanilla beans in half lengthways. Scrape out the seeds and add the pod and seeds into the milk, sugar and half the cream.

3. Heat on medium to a simmer point (do not allow to simmer).

4. In a separate container, beat the eggs lightly. Pour in the hot milk slowly to temper it.

5. Return the entire mixture into the saucepan and heat on medium until custard consistency stirring all the time (5-10 minutes). Run a finger down the center of the spoon, and if a line remains separating the two custard halves, then your custard is thick enough and done. 170F or 77C if you have a thermometer.

6. Remove custard from the heat. Lightly whip the remaining cream and add to the custard.

7. Add vodka. Stir well to combine. Strain (if lumpy). Cover the top of the mix with a clingwrap to prevent a skin from forming.

8. Refrigerate overnight to let the flavour develop.

9. Remove vanilla beans. Churn in ice cream machine. Spoon mixture into an airtight container, sprinkle the choc bits on top and freeze for several hours.

10. Leave at room temperature for 5-10 minutes before serving.


Note
1. The vanilla bean can be substituted with 1 tsp vanilla extract.

2. The texture of the ice cream will always be the best on the day it is made.

3. If you want to serve it to children omit the alcohol.

4. Have a taste while stirring the milk, add more sugar if you prefer it sweeter.


Tip
1. The ice cream will be softer if kept at the top of the chest freezer.

2. About an hour before churning in the ice cream machine, I usually put the ice cream mixture into the freezer. This is to make it extra cold thus cutting down on the churning time.

3. The addition of alcohol produces a softer ice cream.

4. Leaving the mint in the milk overnight gives the flavour more depth.

5. This video shows the gist of making homemade custard ice cream.