Mint Choc Chip Ice Cream

Ingredients

• 600ml Double Cream
• 397g Condensed Milk (one tin)
• 200g Dark Chocolate - Finely Chopped
• 2 teaspoons Peppermint Extract (or to taste)
• Green Food Colouring - I used the brand Pro Gel (Optional)

Method

1. Add the double cream and condensed milk to a large mixing bowl. Then whisk together on a low-medium speed until both are smooth and even (this works best with an electric hand whisk, but you can whisk by hand if you have the stamina!).
2. Add in your peppermint extract and green food colouring, if using. (I like to add a small amount of green food colouring to start with, give the mixture a whisk, and then add a little more if needed). And then turn the whisk up to medium-high, and then continue whisking until the mixture starts to thicken. It shouldn't be super thick, but it should feel smooth and whipped!
3. Gently fold in the finely chopped dark chocolate, leaving a handful aside for decoration.
4. Pour the mixture in to a tub (I like to use loaf tins as I think they look pretty, but any tub suitable for the freezer works!). Smooth out on the top of the ice cream and then scatter on any remaining finely chopped dark chocolate.
5. Loosely cover the container with cling film, and then pop in the freezer! Leave for 6 hours (or overnight) to set, and enjoy! :)

Notes

• - Store your ice cream in the freezer, where it will last for 2 weeks!
• - The green food colouring is completely optional, it just gives it the green colouring we all associate with mint choc chip ice cream!.