Name: Peppermint Crisp ice cream
Prep time: 20 min
Total time: 20 min
Yield: makes about 1 litre serving
Cuisine: Can Be Frozen
Ingredients: 500 ml cream; 250 ml milk; 5 eggs just the yolks; 125 ml sugar; 1 Peppermint Crisp chocolate grated; 4 fresh mint chopped; to serve to serve; ice cream cones; Peppermint Crisp chocolate finely chopped

Recipe Disclaimer

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Ingredients (9)

EGG CUSTARD

500 ml	cream
250 ml	milk
5	eggs — just the yolks
125 ml	sugar

ICE CREAM

1	Peppermint Crisp chocolate — grated
4	fresh mint — chopped
	to serve — to serve
	ice cream cones
	Peppermint Crisp chocolate — finely chopped

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Method:

Keep a clean ice-cream container or deep oven-proof dish handy.

1. Egg custard: Pour the cream and milk into a saucepan and heat to just below boiling point. Remove from the heat.

2. Beat the egg yolks and sugar together. Spoon a ladleful of the warm cream mixture into the egg mixture while beating continuously. Add another ladleful of cream mixture while beating the eggs.

3. Add the egg mixture to the saucepan and beat well. Heat slowly over low heat, stirring continuously with a wooden spoon until the mixture begins to thicken. Don’t let it boil.

4. Transfer to a mixing bowl and leave to cool completely.

5. Ice cream: Mix the chocolate and mint into the custard and transfer to the ice-cream container or ovenproof dish. Freeze for 2 hours, then use a fork to mix. Freeze for another 2 hours, mix again then freeze until solid.

6. To serve: Remove from the freezer about 30 minutes before serving. Add scoops to ice-cream cones, top with the chopped chocolate (if using) and serve immediately.