250 ml double cream
250 ml full fat milk
100 g sugar
2 cups of fresh mint leaves
Some chocolate or chocolate chips.
Warm the cream in a pan and submerge the mint leaves in it. Leave to steep for at least an hour.
Meanwhile put the milk and sugar in a pan and warm, stirring, just enough for the sugar to dissolve. Remove from the heat and leave to cool.
After an hour or more has passed, whizz up the minty mixture with a handheld liquidiser (this is optional).
Strain the mint mixture, discard the mint leaves and pour the minty cream into the milk mixture. Chill in the fridge for a few hours or overnight.
Put mixture in pre-prepared ice cream maker and let it start churning. When it starts thickening, add in chocolate chips or chocolate chopped into teeny chunks.
