Mmm, ice cream. Would it be summer without it? We've been diving back through the teapigs recipe archives and rediscovered this absolute gem of a treat - liquorice & mint choc chip ice cream, made with our liquorice & mint tea, lots of chocolate, and a whole lotta love. We've even got a chocolate tuille to go with it, if you're feeling fancy!

Makes 1.6 litres (or 2 pints, 14fl oz)

What you'll need

For the ice cream

  • 1 litre (1¾ pints) whole milk
  • 300ml (10fl oz) double cream
  • 7 tbsp liquorice & mint tea
  • 6 egg yolks
  • 250g (9oz) sugar
  • 100g (3½oz) dark chocolate, finely chopped, or dark chocolate chips

For the chocolate tuille (makes around 20)

  • 50g (1¾oz) plain four
  • 1 tbsp cocoa powder
  • 50g (1¾oz) unsalted butter, softened
  • 50g (1¾oz) icing sugar
  • 1 large egg white, lightly beaten with a tiny pinch of salt

How to make it

  • Pour the milk and cream into a pan and sprinkle in the tea leaves. Bring to the boil, remove from the heat and steep for 1 hour.
  • Next, whisk the egg yolks with the sugar in a bowl and strain the tea-infused cream mixture through a sieve (to remove the tea leaves) and onto the eggs and sugar, whisking all the time. Pour back into the pan and heat gently, stirring all the time, for about 5 minutes; the mixture will only thicken very slightly. Remove from the heat, pour into a clean bowl, cover with clingfilm gently pressing it onto the surface of the custard to prevent a skin from forming, then cool and chill completely.
  • Churn the chilled custard in an ice cream maker. Once ready, stir the chocolate evenly through the ice cream. If you don’t have an ice cream maker, then you can freeze the custard in a plastic container, whisking well every half an hour or so, until evenly slushy, then whizz up in a food processor. Return to the freezer and freeze for a further 30 minutes then whizz again until smooth. Stir in the chopped chocolate or choc chips, then freeze until set.
  • While the ice cream is freezing, make the chocolate tuilles. Line a baking tray with baking parchment. Sift the flour with the cocoa powder into a bowl. In a separate bowl, beat the softened butter and icing sugar together until well blended.
  • Gradually beat the egg white into the butter and sugar mixture, then beat in the flour and cocoa a little at a time until you have a smooth mixture. Leave to rest for 30 minutes.
  • Preheat the oven to 180°C/350°F/gas mark 4. Place a teaspoonful of the mixture onto the prepared tray and using the back of the teaspoon, working in circular movements, spread the mix out thinly to an even circle about 8cm (3in) in diameter. Repeat two or three times, evenly spaced out. Only bake a few at a time as they harden very quickly once out of the oven.
  • Bake for about 5–6 minutes or until just set. Remove from the oven quickly and carefully. While the tuilles are still hot, roll quickly around the handle of a wooden spoon, drape over a rolling pin or leave until set. If the tuilles cool and harden before you have the chance to mould them, return the tray to the oven for a minute or so to soften then mould as above.
  • When ready to serve, remove the ice cream from the freezer to soften (about 10 minutes ahead of serving) then scoop into glasses and serve with the chocolate tuilles.