I’ve been trying to build up a multitude of different herb plants, trying to source out unusual species that can’t be found in the likes of our local B & Q. When we visited the renowned foodie town of Ludlow just over a month ago the daily market was taking place, in amongst the usual bric a brac and antique stalls stood an overgrown array of herb plants. Gently separating the leaves and taking in the awaking aromas, one particularly captured my attention - Chocolate Mint.
Softly running my fingers through its dark molten chocolate stems and its peppermint bright green leaves. the pungent fragrance of After Eights flooded through my senses, immersing my brain and bring back memories of Christmas time when the aisles of all the supermarkets are filled with these dark and refreshing treats and nestling a box between R and I on boxing day when all the usual suspect movies are on, only to discover that within 10 minutes my hand is just rustling around the empty papers in the box ( a particular pet hate of mine), it also made me reminisce about the after eight vienetta, classed by us at the time as a noble dessert to round off Christmas dinner.
Already being the proud owner of two other unknown mint varieties, i was keen for this indulgent pleasurable one to complete my collection.
The reason behind my obsession with different herbs is not just so my patio looks pretty with a multitude of terracotta pots, but i have become increasingly aware the way that herbs bring an utterly new dimension to a multitude of dishes.
My mint plants being one of the most used ( good job, as it is always in abundance) i frequently use it with new potatoes, Greek yogurt, sprinkled through cous cous, vinaigrette's, mint sauce , strawberries - the list is endless. Rosemary is another versatile herb being included mostly in roast potatoes, chicken, roasted squash and most recently home baked focaccia. These are to only mention a few as usual i have gone off on a tangent, back to the matter at hand...
I have been waiting tirelessly patiently for the chocolate mint to get well established before i was to start harvesting it, i wanted a strong robust plant that would carry its immense chocolate perfume through to its new shoots, this lengthy period has given me chance to pour over a number of different recipes trying to find the one that would best represent this magnificent plant.
Having only just discovered the pleasures of an ice cream maker ( given to me as a present two years ago, it had been collecting dust in a forgotten cupboard until i remembered i had it) and coming back from Italy where we tasted the best gelato in the world i had to make Mint Choc Chip ice cream. As usual there was no recipe that actually took my eye, i didn't want my ice cream to use factory made peppermint essence , neither did i want it a radioactive lucid green colour, so i began to fathom my own out amalgamating a few different recipes and using my mint chocolate craving brain to try to achieve a perfect refreshing taste, that almost made you believe it was low fat.w
I decided on sticking to the normal custard base that most ice creams are founded on, adding a couple of mint sprigs to the milk, allowing them to infuse throughout the whole custard making process, only removing them when pouring into the ice cream making machine.
What came out was a totally different experience compared to the familiar toothpaste tasting with nearly invisible amounts of chocolate version i was accustomed to. The chocolate mint had perfectly engulfed the custard base, keeping that revitalising minty freshness at the same time sticking with that light creamy softness that ice cream should have. For the chocolate i had some dark chocolate glittered shards left over from decorating a cake, which needed to be used as they were constantly whispering sweet nothings to me every time i pass the place in which they stood, pleading with me to eat them. I just simply broke them up a little smaller and added them as the frozen delight churned blissfully away.
Mint Choc Chip Ice Cream
4 free range egg yolks
100g caster sugar
1/2 pint of milk
1/2 pint of double cream
A few sprigs of chocolate mint (I’m sure other mint varieties would work equally well)
A good hand full of chopped good quality dark chocolate.
Pour the milk in a sauce pan along with the mint and slowly heat to boiling point
In a bowl beat the eggs with the sugar, then still beating pour over the the milk
Return the mixture to the heat, stirring constantly until the mixture forms a film over the back of a wooden spoon do not let it boil or it will separate
Remove the pan from the heat and leave it until cooled, once cold stir in the cream and remove the mint sprigs
Add to the ice cream maker following the instructions, then whilst churning add the chopped chocolate.
No comments:
Post a Comment