Nettle-mint ice cream with chaga-chocolate swirl

Nettle-mint ice cream with chaga-chocolate swirl (serves about 6)


Ice cream

1 cup heavy cream

1 cup full fat milk

5 egg yolks

1/2 cup organic cane sugar

1 cup mint leaves tightly packed

1 cup nettles tightly packed (can be substituted with baby spinach)

1/2 tsp natural peppermint flavor (optional)

1 bag NordicNordic cocoa-peppermint chaga tea

 

Chaga-chocolate swirl

1/2 cup water

2 bags NordicNordic cocoa-peppermint chaga tea

1/4 organic cane sugar

1/3 cup maple syrup

1/2 cup cacao powder

1 oz dark chocolate (80 %), chopped

1/4 tsp sea salt

To serve

NordicNordic cocoa-peppermint chaga tea

In a large saucepan, combine cream and milk. Heat until hot (do not boil).

Meanwhile, whisk together yolks and sugar until a pale and frothy mixture forms. Slowly add half of the hot milk mixture into the eggs, whisk and pour the mixture into the remaining milk mixture.

Return saucepan to the stove and cook over over medium-low heat, stirring constantly with a heat-proof spatula, until the custard begins to "stick" the spatula and reaches 170ºF on an thermometer. Let cool completely.

Meanwhile when the custard is cooling, bring a large saucepan of water to a boil. Fill a bowl with ice cold water and ice. Place nettles and mint leave in a strainer. Pour the boiling water over the leaves to wilt them, then shock them immediately in the ice water until cool. Drain and squeeze dry with the help of paper towels. Store in fridge, wrapped in paper towels until custard is cool.

Place nettle and mint leaves together with the cold custard into a blender and blend until smooth. Place custard in fridge and let sit for 2 hours.

Meanwhile, prepare chocolate-chaga swirl. Steep tea bags in water in a small saucepan for 10 minutes. Remove teabags and add the rest of the ingredients. Heat up on medium heat, mixing constantly until chocolate has melted. Set aside and serve room temperature.

After custard has rested in fridge, you can choose to strain the base or not. Mix in peppermint oil if desired just before churning. Churn the ice cream in an ice cream maker according to the manufacturer's instructions. Mix in a bag of chaga tea after ice cream is ready.

Pour 1/3 of the churned ice into a container and swirl with a couple of tablespoons of the chocolate. Add more ice cream and repeat the same with the chocolate. Pour the rest of the ice cream on top of the chocolate and finish of with more chocolate. Cover and place in freezer until ready to serve. Serve with remaining chaga-chocolate swirl and sprinkle with chaga tea.