With that in mind, the one thing about Crete that I find frustrating, is the lack of mint choc chip ice cream. You can get all sorts of exotic flavours, and delicious as they maybe, I can't remember how many times I thought I'd spotted it, only to be told it's pistachio. So, with time on our hands, we set about trying to make our own, without owning an ice cream maker (it's on the list). AND we nailed it, thumbs up from my sous chef Scarlett.
500ml double (whipping) cream
397g can Condensed milk
1/2 tsp peppermint extract (dependent on taste, Scarlett wants to put more in next time)
3 drops green food colouring - optional, again Scarlett would have preferred more
100g choc chips (minimum), or bash up your favourite bar
Whip up the cream until it forms soft peaks (we used the food mixer)
In a separate bowl combine the rest of the ingredients.
Take time to fold in the cream to the other ingredients, this will ensure that it remains light and the choc chips won't all fall to the bottom during freezing.
Freeze, for at least 6 hours.