Minted Frozen Yoghurt with Chocolate Chips
Makes about 700ml ice cream
450ml yoghurt (I used goats' yoghurt)
1 cup cream
1 handful mint leaves
1 cup sugar
1 cup chocolate chips
Mix the yoghurt and cream in a pan and stir together, with half a cup of the sugar.
Wash the mint and tear each leaf in half (or smaller) to release the oils. Add them to the pan.
450ml yoghurt (I used goats' yoghurt)
1 cup cream
1 handful mint leaves
1 cup sugar
1 cup chocolate chips
Mix the yoghurt and cream in a pan and stir together, with half a cup of the sugar.
Wash the mint and tear each leaf in half (or smaller) to release the oils. Add them to the pan.
Heat over a low flame, stirring, until bubbles begin to appear at the edges. Immediately turn the heat off and leave to infuse for as long as you can - between one and three hours should be good.
At this point you can strain the leaves out, or leave them in.
Move the mixture to a freezable dish once cool, and add the second half-cup of sugar and chocolate chips. Stir through and put in the freezer.
Every thirty minutes, take the ice cream out and stir it roughly with a fork to break up any ice crystals. Repeat until you have churned three or four times, and then leave for a few more hours (or overnight) to freeze through.
Serve.