Andes Mint Chip Ice Cream

I’ve said previously that I’m a big fan of ice cream.  In fact, when we had a lot of snow in London last week, I celebrated with a big bowl of chocolate chip cookie dough (perfect wintery day food, right?)  But this ice cream…  Not to brag, but Beardy Mum called this  “the best ice cream she had ever eaten” – and she has high standards!  I will warn you that this recipe requires an ice cream maker (I’d say it would be possible to make it without one… but a lot harder.  And I dropped “hints” for about three months before my birthday to get one off of Beardy Boyfriend.)

Mint Chip Ice Cream (adapted from The Icecreamists)


250 ml whole milk

125 ml double cream

2 egg yolks

88g caster sugar

1/2 bag of Andes Mint Chips


Start by separating your eggs.  Put the whites aside (I like to use mine to make merengues) and put the yolks aside.  Put the milk and double cream in a saucepan and steam them (but don’t let it boil.)

DSC_0300Whisk in the egg yolks (stirring constantly so that the eggs don’t scramble) and the sugar.  Heat again (still making sure it doesn’t boil) over low heat for about ten minutes until the ice cream has a custard-like consistency.

Take the saucepan off the heat and let it cool to room temperature.  Then refrigerate overnight (never go directly from the stove to the fridge.)

DSC_0307Put the custard-like ice cream mix in the ice cream maker.  Follow the instructions of your ice cream maker and add in the mint chips.


IMG_0841And enjoy.  As Beardy Mum said, it is the best ice cream ever! 😉


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