This is an amazing, sugar free recipe. Naturally Sweetened with Buddha Fruit’s Monk Fruit Extract

Method

Step 1

Place the dark chocolate in a sealable bag and put into the freezer.

Step 2

Pour the milk and cream into a pan, also adding the vanilla pod. Heat over a low-medium heat, until almost boiling (stir occasionally).

Step 3

Take the pan off the heat. Add the mint leaves and place lid over to cover. Leave for 20 minutes.

Step 4

Strain the liquid; press down on the leaves to try to extract as much flavour into the creamy mixture. Discard the mint leaves and vanilla pod.

Step 5

Whisk the egg yolks together with the Lo Han Guo | 40% Mogroside V, until it becomes thick. This will take about 5 minutes with an electric whisk and between 10-15 minutes when whisking by hand.

Step 6

Return the minty creamy liquid to a clean pan and heat again until almost boiling.

Step 7

Pour half of the hot minty creamy liquid over the egg mixture and whisk to combine, then add the other half and whisk together.

Step 8

Pour the liquid back into the pan and cook over a low heat, constantly stirring., for about 4-5 mins. Make sure it doesn’t get too hot or it may curdle!

Strain liquid into a bowl and leave to cool. Make sure you remember to stir occasionally to prevent a skin forming on the top. Once cool, refrigerate for about 4-6 hours (best to leave overnight if you can).

Step 10

Using an ice-cream maker, churn until frozen. This will take about 25-30 minutes. During this time bash the dark chocolate with a rolling pin into small pieces. Add chocolate pieces just before the ice-cream sets. If you like your ice cream slightly more frozen pop in a air-tight container and freeze for a further 20 minutes.

Step 11

Not to worry if you do not have an ice-cream maker – pour the liquid into a chilled container and freeze for 2-3 hours. Whisk thoroughly to break up any of the ice. Add chocolate pieces and freeze until solid.