Fresh Mint Stracciatella Ninja Creami Ice Cream

Fresh mint is a completely different creature to mint extract softer, greener and beautifully aromatic. Here, the leaves are cold infused overnight into milk, giving the ice cream a delicate garden-fresh flavour before ribbons of intensely dark chocolate are drizzled through to create those characteristic shards of stracciatella.

You can watch the video here

A refined nod to the nostalgic highlighter green Gino Ginelli of the 80s, this is up there with Tutti Fruitti!

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Yield: 1 Ninja Creami Tub

Author: Suze Morrison

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Fresh Mint Stracciatella

Prep time: 10 MinInactive time: 24 HourTotal time: 24 H & 10 M

Fresh mint is a completely different creature to mint extract softer, greener and beautifully aromatic. Here, the leaves are cold infused overnight into milk, giving the ice cream a delicate garden-fresh flavour before ribbons of intensely dark chocolate are drizzled through to create those characteristic shards of stracciatella.

Ingredients

• 300ml skimmed milk
• 1 generous handful fresh mint leaves
• 2 tbsp skimmed milk powder
• 1 tbsp natural stevia granules
• 1 tsp vanilla bean paste
• ¼ tsp xanthan gum
• Tiny pinch fine sea salt
• 50g 80% cacao dark chocolate

Instructions

1. Add the fresh mint leaves to the skimmed milk and roughly blend just enough to bruise and break up the leaves and release all those fragrant oils. Cover and place in the fridge to cold infuse overnight.
2. The following day, strain the mint milk through a fine sieve, pressing gently to extract as much flavour as possible. Discard the leaves.
3. Blend the infused milk with the skimmed milk powder, stevia, vanilla bean paste, xanthan gum and tiny pinch of salt until completely smooth.
4. Pour into your Ninja Creami tub, keeping below the MAX FILL line. Pop on the lid and freeze on a level surface for at least 24 hours, or until completely solid.
5. Remove the lid, place the tub into the machine and process using Lite Ice Cream. If the mixture looks a little powdery or crumbly after the first spin, add a small splash of skimmed milk and Re-Spin until creamy.
6. Melt the dark chocolate gently and allow it to cool for a minute or two, you want it fluid but not piping hot.
7. Make a small well in the centre of the ice cream, drizzle in the 50g melted dark chocolate and select Mix-In. The chocolate will hit the ice cream and set almost instantly, breaking into delicate, irregular shards and ribbons.
8. Scoop immediately

https://gourmetglow.co.uk/recipes/fresh-mint-stracciatella-ninja-creami

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