Wednesday, 22 January 2014
Recipe: Mint Aero Ice Cream
There is a joke going around that I don’t leave London and head down to Kent to see my parents, but just to use my Mother’s kitchen. Over the weekend both our cleaner and the postman were told that I had come home just to use her ice cream maker, not caring for my parents at all. If truth be told, that was the primary reason I decided to hop on the train, but getting to enjoy the countryside is something living in London I have learnt to value. The nice kitchen where I could make two stir fries in a real wok, some lemon and white chocolate tartlets and this: the first ice cream flavour I’ve ever created, but I have been thinking about for a while.
You see, for my third post in my collaboration with Aero I had originally planned to make a Mint Aero Ice Cream, but I was in London, and Kent seemed far away. So I made something else. In case you’re interested, if you melt one big bar of classic Aero, stir in 40g of cornflakes, 25g of mini marshmallows and half a big bag of Mint Aero Bubbles, spoon them out onto some baking parchment and allow them to go solid, you’ll be left with some rather wonderful crunchy treats! The problem was, to say that they photographed badly was the understatement of the century, so back it was with my original plan to go to where the ice cream maker was.
My Mother has a really fancy Cuisinart ice cream maker my Dad got her for her birthday, but any ice cream maker will do. Another note on the recipe, for a very long time for me Mint Chocolate Chip ice cream was green, and white ice cream with dark chips in simply confused me. However, on account of not being a kid anymore I know to get that green colour you just need to add a tiny bit, I mean just the end of the cocktail stick tiny to your mixture. I think though it is nicer without, where you can see the Aero pieces.
Mint Aero is one of my favourite chocolate bars, and mint chocolate chip is my favourite ice cream flavour. So, it was inevitable I’d make Mint Aero Ice Cream!
- 220ml (3/4 cup + 2 tbsp) Whole Milk
- 150g (5oz) Granulated Sugar
- 450ml Double (Whipping for the USA, not the UK) Cream
- 1 tsp Peppermint Extract
- 1 Large Bar Mint Aero
- In a medium bowl whisk together the milk and the sugar until the sugar has dissolved.
- Whisk in the peppermint extract and the cream. Cover and leave in the fridge to infuse for a couple of hours (I’d say 2-3), or preferably overnight.
- Churn as per your ice cream makers instructions for about 45 minutes, or until you get a loose but still firm ice cream like texture that holds its shape.
- Meanwhile, chop the Aero into small pieces, and add them to the ice cream maker in the last 5 minutes of churning.
- Freeze in a 1 pint tub or small individual tubs. This should keep about a month.
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