An incredibly simple yet totally refreshing ice-cream. I’d almost feel guilty if it wasn’t so easy to whip up!

Adapted from nigella.com

Makes: 1 litre

Ingredients

300ml double cream
Half a can of condensed milk (approx. 200g)
Fresh mint (enough for a firmly packed handful of leaves)
80g dark chocolate

Method

1. Combine both creams in a small bowl.
2. Place fresh mint leaves into hand and squeeze to bruise leaves. This will help release the beautiful mint flavour.
3. Add bruised mint to the cream and stir to immerse leaves.
4. Cover with cling-wrap and place in the fridge for a few hours – the longer you leave it, the more the mint will infuse into the cream.
5. Remove the cream and strain into a larger bowl. Use a spoon to help squish the cream through the strainer to make sure you get most of it. Discard the mint leaves.
6. Using an electric mixer, beat the cream until light and fluffy & soft peaks form.
7. Chop the dark chocolate and gently add to cream.
8. Put mixture in an airtight container and freeze overnight.