No-Churn Ice Cream: Mint & Stracciatella

I used to work in Gelupo in Soho and was their gelato chef so I know a thing or two about ice cream. This is so easy and it’s not better than a machine but it is delicious and satisfies that ice cream craving. There is something special about the mint flavour and it reminds me of my time at Gelupo. They used to make the mint choc chip with real mint and the colour was a natural bright green. You could add the choc to the mint if you preferred, but we liked having two flavours. If you wanted just mint choc chip then remember to double the mint quantities.

Makes 400ml of each flavour

Ingredients for plain vanilla:

500ml double/whipping cream

300ml condensed milk

3 tsp vanilla extract / 1.5 seeds from a vanilla pod

For the Stracciatella:

70g melted dark chocolate, left to cool for a few minutes

For the mint:

30g fresh mint leaves (blanched in boiling water for 30 seconds, then run under cold water, squeeze excess water out, dab dry with a tea towel)

6 tbsp double cream

Try to make sure all your ingredients have been chilling in the fridge.

Place the double cream into a bowl and use an electric whisk to bring it to a whipped cream consistency.  Then add in the condensed milk and whisk everything together until light and fluffy (about 3minutes).  Now whip in your vanilla extract and slowly add half the mix to a rectangular Tupperware.   At this point you can freeze for plain vanilla.  

Then use a spoon to flick the slightly cooled, melted chocolate over the vanilla.  Quickly fold the mix over a few times to just break up and combine the chocolate.  Don’t over mix.  Freeze for about 2-3 hours until it is a scoop consistency.

For the mint ice cream, be sure to squeeze out all the water from the drained mint.  Then add to a blender with the 6 tablespoons double cream. Blend until smooth and green but keep an eye as the mint can go a browny colour if left.  Blend for around 30 seconds or so.  Add this to the second batch of vanilla and whisk.  Freeze for 2-3 hours.