Mint Chocolate Ice Cream (Eggless recipe)
Mint is an aromatic and refreshing herb. The mint leaves have a fresh, refreshing flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is also used in lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. Okay ! Enough of Wikipedia now!!! But seriously I still take Pudin Hara during stomach aches and it relieves the ache completely. A truly magical herb isn’t it?
Hubby’s job transfer landed us in Guwahati 2 years back and since that day I have seen Mint aka Pudina in veggie market in abundance. Oh! Gosh! Never saw so much of Mint during my stay in Kolkata. I happen to pick up a bundle of them whenever I go veggie shopping whether I have any use of it or not. The aromatic smell of mint drives me crazy and makes me pick these up ;). I am in so love with this smell that I finally thought of giving Mint Ice Cream a try. Now… Now , the addition of chocolate is absolutely heavenly. This is an eggless variation of the flavorful Ice Cream and trust me its gonna soothe your senses completely. What more it doesn’t even need an ice cream maker. Wonderful aroma and a cooling sensational flavor , all this makes this Ice Cream a must try this summer. So go go… I Scream …You Scream… We all Scream for Mint Chocolate Ice Cream.
Prep Time:30 minutes
Cook time:15 minutes
Serves : 6, Level : Medium
1 Cup + 1/4 Cup Milk
2 Tbsp Cornflour
2 Cups packed Mint Leaves
2 Cups Heavy Cream (I used Amul Whipping Cream)
1/4 Cup Chopped Dark Chocolate
3/4 Cup Sugar
A Pinch of Salt
2-3 Drops Edible Green Colour
1. Heat 1 Cup Milk, 1 Cup Heavy Cream, Sugar and Mint Leaves in a pan till it simmers.
2. Turn off the gas and set aside for around half an hour for the mint flavour to get infused properly.
3. After half an hour mix 2 Tbsp Cornflour in the leftover 1/4 Cup Milk. Strain the mint milk mixture with a colander.
4. Put the mint milk mixture on gas again and as soon as it starts to simmer add the cornflour mixture stirring constantly (to avoid lumps).
5. When the mixture gets thickened (it will coat on the back of the spoon) turn off the gas.The Ice Cream Custard is ready.Add green colour at this stage and mix.
6. Prepare an ice cold water bath and place a large bowl (with a lid) in it. To this bowl add the remaining 1 Cup Cream and whip for around 3-4 mins with a hand mixer or beater.
7. Now strain the prepared custard in this cream bowl and fold in. Add in half of the chocolate chunks and fold again.
8. Now press cling film onto the surface of the custard making sure there is no air space in between the custard and the film. Close the lid and refrigerate.
9. Take the mixture out every 2 hours and churn it with an electric hand mixer . Refrigerate again.
10. Follow Step 9 for 3-4 times or until there are no water crystals left in the Ice Cream. Remember to refrigerate everytime with the cling film.
11. When churning for the last time add in the leftover chocolate chunks and fold.
12. Serve drizzled with chocolate sauce.
I am taking this Ice Cream to Fiesta Friday!