Recipe by Luke Jefford

Corn mint has a really unique smell & flavour and works incredibly well as an ice cream. Perfect for those hot British summers! Okay, I nearly spat my tea out writing that. Perfect for those sporadic hot days.

This recipe would work well with any wild mint, or dare I say, shop bought variety.

Ingredients

• 75g Corn mint leaves

• 200 Caster sugar

• 400g Double cream

• 300g Whole milk

• 14 Medium egg yolks

• 100g Choc chips (optional)

Method

Step 1

Combine cream, milk and sugar in a baine marie (hot pan over simmering water). And cook until 80c or until hot to the touch.

Step 2

Once mixture above has reached 80c gently whisk in the egg yolks. Continue to gently whisk so the mixture doesn't catch on the sides of the bowl. Once the mixture has thickened nicely and made a custard consistency remove from the bowl into a container and place in the fridge to cool.

Step 3

Get yourself an ice bath, a pan of boiling water and a strainer ready as we're going to shock boil the mint. Boil the mint for 10 seconds and straight into the water/ice. This will help to keep the mint nice and green in the ice cream. Leave mint in the fridge while your waiting for the creme anglaise (custard) to cool.

Step 4

Once the creme anglaise is cool blitz the mint and custard together in a liquidiser or with a hand blender. Until the mixture is nice and green.

Step 5

Add all ingredients to your ice cream machine & wait for the magic to happen!