Peppermint surprise

Chop the peppermints in the food processor (it is noisy but works well).
Prepare the basic ice cream by placing 6 egg whites, 6 yolks and 250 ml cream in three separate mixing bowls.
Whisk together the egg yolks and 95 ml castor sugar until light and creamy. Fold in the finely chopped peppermints and a few drops green food colouring.
Whip the cream until soft peaks are formed and fold into the egg yolk mixture.
Beat the egg whites until foamy, add 95 ml castor sugar by the spoonful while beating continuously and beat until stiff and glossy. Fold into the egg yolk and cream mixture, pour into a container, cover and freeze until solid.
Remove the ice cream from the freezer about half an hour before serving.