1 July 2020

Ruby Violet’s Mint Chocolate Chip Ice Cream From Ruby Violet ’s Ice Cream Dreams by Julie Fisher, published by Hardie Grant 

Our mint is supplied by our customers from their allotments in Highgate, so is completely fresh and natural. Do not be surprised if your mint chocolate chip ice cream does not turn out the fluorescent green that is commonly associated with the industrially extruded variety. Depending on the mint, the colour will vary from pale green to white, but the flavour will be unmistakable.

● 500 ml (17 fl oz) double cream
 ● 250 ml (9 fl oz) whole milk
 ● 75 g (3 oz) granulated (raw) sugar
 ● 45 ml (1½ fl oz) egg yolk (approximately 3 large egg yolks)
 ● pinch of salt
 ● 40 g (1½ oz) mint leaves stripped from the stalks
 ● 100 g (3½ oz) chocolate (at least 60% cocoa solids)  

1. Pour the cream, milk and sugar into a saucepan. Bring slowly to the boil then remove from the heat and allow to cool a little for about 5 minutes.

2. In a bowl, whisk together the egg yolks and salt until combined well.

3. Slowly pour the slightly cooled milk and cream on to the egg mixture, stirring constantly. Do not use boiling milk as this can turn your egg mixture into scrambled eggs.

4. Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time, until it has reached 85°C (185°F) but doesn’t boil.

5 .Stir at this temperature for 4 minutes or so.

6. Add the mint leaves to the hot sweetened mix.

7 .Remove from the heat and leave to cool down to 4 degrees celsius or 39 degrees Fahrenheit within 90 minutes.

8. You can cool down the mix by placing in a pan in a sink with cold water and ice cubes, or put the mixture in a ziplock bag which you can then place in a pan of cold water with ice cubes. Do not place the uncooled mix in the fridge or freezer.

9. Place in the fridge and leave for 6 hours or preferably overnight. The longer you can leave the mix, the more intense the flavour, as long as it is kept in the fridge and the ingredients are fresh. We leave ours to infuse for 2 days!

10. Strain the mix through a sieve, pressing the mint leaves firmly to extract all the mix. You may need to make the quantity back up to 800 ml (27 fl oz) with pasteurised milk.

11. Pour the mix into the ice-cream maker and churn.

12. Melt the chocolate in a bain-marie and leave on one side to cool, but stir occasionally so it remains runny

13. Remove the ice cream from the machine and layer it into a container, interspersed with dribbles of melted chocolate to form chocolate chips.

14. Keep in the freezer until ready to serve.

A tub of mint choc chip ice cream with a green spoon
A copy of ice cream recipe book Ruby Violet's Ice Cream Dreams

More of our amazing recipes in our Ice Cream Dreams book.


4 March 2020

You might have seen us called the wizards of ice cream, and that description wouldn’t be far wrong. The treats we make are magical, and unique to us here at Ruby Violet. Our parlour was conceived by Julie Fisher after the intense love she felt for ice cream, and since then she’s brought magic to the streets of Tufnell Park and beyond. Think about it, ice delights are so wonderful; we all hold intense memories of scoffing a delectable treat in the summer (or winter, if you’re into that, which I certainly am).  

 But what is ice cream and how do you become a wizard of iced delights?  

 Well, luckily I'm here to guide you through some of the wizardry, my name’s Tara and I’m one of the Ruby Violet front of house crew. In this series i'm going to take you from the basic equipment and temperatures, to the conception of flavours and through to the making process of our incredible flavours, you’ll meet Julie and Maria, find out how our flavours can trace the history of ice cream, and where we get our well-sourced organic ingredients, plus much more.

 Let's start with the basics - luckily the name is pretty explanatory - ice cream is...well it’s iced cream! (who’d have thought it) but the science involved in creating our masterpieces are nowhere near as simple as the name. Our ice cream follows our own in house recipes - every single flavour you taste here has been handcrafted,  from conception to process to cone, right here in Tufnell Park by our chef Maria and owner Julie Fisher. Julie started off Ruby Violet at home but the batches we make for our parlours now come from our kitchen in Tufnell Park. (Some products are still made by Julie at home such as our brittles - we’ve heard our lucky pup frank really enjoyed being naughty and diving into the hazelnuts!) but to get enough of these flavours made to keep you hungry lot happy, we need our vital bits of equipment, so let's go see the kitchen. 

Our kitchen is situated in Tufnell Park, behind our cosy parlour. Here you’ll find cupboards stocked with brittles, almonds, nuts, chocolates, sugars and other candied goods, not to mention the hard working kitchen crew, but what you’ll notice are the large machines we have along the sides and the freezers that are teeming with frozen delights. These machines are our bread and butter so to speak (or should that be wafers and syrup? Who knows) 

Closeup of homemade honeycomb

Pasteurising machine: This one is perhaps the most important of our machines, both for the ice cream and for our customers (that's you!).  

 Once our flavour has been decided, and we see we have enough freezer space to accommodate it, it's onto the best bit - the creation! 

 Our ice creams are all traditional English ice cream, made with a delectable double cream, whole milk, and sugar with just a little dash of salt. Pasteurisation keeps all our dairy safe to consume. It’s a pretty nifty process, that kills hidden bacterias in dairy by raising the temperature to 71.7 degrees for 15 seconds and then dropping the temperature back down. The majority of our milk here in the UK is already pasteurised, and by law we have to send it through the process again before we move onto making the bases for our creams.

 Ice cream machines: These bad boys are incredible, they’re what get our base mixtures into those frozen treats we all know and love. These machines work in pretty much the same way that the very first ice cream machines (invented by a woman named Agnes Marshall in the turn of the 20th century) worked. They lower the temperature of the base mixture slowly while also turning air into the mix (churning!), the way in which the machines churn means that there are no icey patches where the milk and cream have frozen solid - it’s this that gives it that gorgeous smooth texture we know and love. The set that we have in our Tufnell Park kitchen are actually the very same machines Julie used at home back in 2011, (hence they need a bit of an upgrade!), we like to keep it in the family and keep the very best machines in our kitchen and for Julie and Maria that means Italian baby. With their eyes on the prize, Julie and Maria recently visited the Rimini ice cream fair in Italy and spotted some new snazzy machines that we are fundraising for, our kitchen needs investment to help us satisfy  demand and allow us to continue to develop and thrive. Please check out our fundraising here.

The view inside an ice cream maker with freshly churned ice cream
Ice cream Napoli pans with a scoop being made

Freezers: Of course! How could we keep our ice cream ice without freezers? In Tufnell Park we have a range of freezers that we keep at different temperatures. You might have heard us offer to pop your ice cream tub “in the blast” for you to keep it cool.  

 Well the Blast freezer is kept at a whopping -33 to -40 degrees, allowing us to keep things super chilled. While our storage freezer’s are kept at between -20 to -26 degrees and our server freezers (where you grab your scoops and tasters) well that's kept between -13 to -18.  See these different temperatures accommodate different needs of ice creams - sometimes things need to keep their shape and thus have to be cooled quickly and to a lower temperature than those that are in their server, the servers need to be at an ideal temperature for scooping, and those in storage (or those about to make a long journey - say to FRANCE, YES WE GOT ICE CREAM ALL THE WAY TO FRANCE STILL FROZEN!). There's a huge knowledge base that goes into knowing what ice cream needs to pop into where and for what length of time - Maria is usually in charge of this as the ice cream queen. These freezers need constant supervision, and it’s the great pleasure of us front of house to be the guardians of these ice creams, where we keep an eye on the temperatures of these every day and night to make sure your ice cream gets the very best treatment even after the creation. . 

If you’d like to see our kitchen or have a go at using our equipment yourself to make a delicious Ruby Violet treat then book onto one of our masterclasses where Maria or Julie will take you on a journey from conception to creation at our Tufnell Park parlour!  

 Blog post by: Tara Griffin

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