-
Put the eggs and sugar in a heatproof bowl that will sit
over a saucepan with
plenty of room underneath. Using an electric mixer, beat
the eggs and sugar together until thick and creamy.
-
Put the milk and cream in the saucepan and bring to a
simmer, stirring. Pour on to the eggs, whisking
constantly.
-
Rinse the pan and put 2.5cm/1in
water in the bottom. Place the bowl on top, making sure
the base does not touch the water.
-
Turn the heat to
medium-high and stir the
custard over the hot water until it is thick enough to
coat the back of the spoon.
-
Tear the mint leaves
and stir them into the custard. Remove the custard from
the heat. Leave to cool, then cover and infuse for at least
2 hours. Chill for 30 minutes.
-
Strain the mixture
through a small nylon sieve to remove the pieces of
mint. Transfer to a freezer container and freeze for 2
hours, until frozen 2.5cm/1in from the sides.
Scrape into a bowl and beat again until smooth.
-
Stir in
the chocolate pieces, smooth the top, cover with
Clingfilm and freeze until set. Transfer to the
refrigerator 20 minutes before serving.
Desserts Recipes -
Mint-Chocolate
Gelato
Recipe