- 2 cups double-thick cream
- 1 cup full-cream milk
- 1 cup fresh chocolate mint leaves roughly chopped
- 1/2 cup fresh peppermint leaves, roughly chopped
- 200 g caster sugar
- 8 free-range egg yolks
- green food colouring (optional)
- fresh or frozen blueberries, for serving
Heat the cream and milk in a saucepan until almost boiling. Turn off the heat, stir in the mint leaves, cover and infuse for 15 minutes. Pour through a sieve, discard the mint and pour the mixture into a clean saucepan.
Beat the sugar and egg yolks until pale yellow. Stir into the cream and heat gently, stirring continually, until the mixture is thick enough to coat the back of a wooden spoon.
Add a little green food colouring, if using, and cool completely.
Churn in an ice cream machine according to manufacturer’s instructions. If you're making the ice cream by hand, whisk the mixture, place in a shallow tray in the freezer and beat every 2 hours until frozen.
Serve with the fresh or frozen blueberries. If using frozen blueberries, heat them in a pan until they burst.