Chocolate Mint Ice Cream
by Tarla Dalal
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Added to 97 cookbooks
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Chocolate and mint are a match made in heaven. The richness of chocolate and the peppiness of mint combine really well, resulting in a really aesthetic flavour and aroma. Naturally, this duo works out well not just in chocolates and milkshakes but in ice-creams too.
What makes this Chocolate Mint Ice-Cream quite different from others is the fact that the creamy ice-cream prepared with milk and cream is perked up with whole chocolate chips and chopped mint leaves instead of blending these ingredients into the ice-cream.
This causes bursts of flavour as you allow the ice-cream to melt on your taste buds! Truly, the magic must be experienced to be understood.
- Combine the cornflour in 4 tablespoons of cold milk in a bowl, mix well and keep aside.
- Combine the remaining milk, sugar, cornflour-water mixture, milk powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Lower the flame and cook for another 2 minutes, while stirring continuously. Cool completely.
- Add the fresh cream, mint, lemon juice, peppermint essence, green food colour and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container, add the chocolate chips and mix well.
- Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
Nutrient values (Abbrv) per serving
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