Mint-choc chip ice cream

Method

1. Bring the milk to the boil in a saucepan, then add the mint leaves, remove from the heat and leave to infuse for 1-2 hours. Strain through a sieve into a clean pan (discard the mint). Gently reheat the infused milk.
2. Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.
3. Lightly whip the double cream and fold into the mint custard with the food colouring. Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate pieces (don’t add the dusty bits or it will turn the ice cream brown). Continue to churn until frozen. Transfer to a container and freeze until needed. Alternatively, pour the ice-cream mixture into a shallow container and freeze until almost solid. Whisk with an electric hand whisk, then refreeze. Repeat 1-2 times, then freeze until solid.
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