Vegetarian Mix-in
Sneaky Mint Chip Ice Cream
A mint chocolate chip ice cream with a secret ingredient: fresh spinach.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | large egg yolks | |
| 15 ml | 1 tbsp | light corn syrup | |
| 50 g | ¼ cup | granulated sugar | |
| 80 ml | ⅓ cup | whole milk | |
| 180 ml | ¾ cup | double cream | |
| 145 g | 1 cup | packed fresh spinach | |
| 75 g | ½ cup | frozen peas, thawed | |
| 5 ml | 1 tsp | mint extract | |
| 30 g | ¼ cup | semisweet chocolate chips |
Ingredients
Method
- Whisk the egg yolks, corn syrup and sugar together in a small saucepan until the sugar has dissolved.
- Whisk in the milk and double cream.
- Put the saucepan over a medium heat. Cook, stirring constantly with a spatula, until it reaches 74–79°C on a thermometer.
- Pour the base into a Creami pint. Stand the pint in an ice bath until cool.
- When the mixture has completely cooled, pour the base into a blender and add the spinach, peas and mint extract. Blend on high for about 60 seconds, until smooth. Strain the base through a fine sieve back into the empty Creami pint. Put the lid on and freeze for 24 hours.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chocolate chips to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 745 kcal
- Fat
- 54 g
- of which saturates
- 32 g
- Carbohydrate
- 55 g
- of which sugars
- 47 g
- Fibre
- 4.2 g
- Protein
- 11 g
- Sodium
- 150 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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