Friday, 26 April 2013

Peppermint Chocolate Chip Ice Cream - 1 Tub

Whip up a lovely batch of delicious peppermint ice cream ready for the summer sun! Who can resist... :)


3 Tbsp Peppermint
150g Chocolate Chips
1 Cup Milk
2 Cups Heavy Cream
6 Egg Yolks
2/3 Cup Sugar
A Pinch of Salt

What to do:

Add the peppermint, milk and 1 cup of cream to a pan and heat gently for a few minutes. Remove from heat, cover and leave to infuse for 40 minutes. Add the salt and sugar to the mixture, and heat gently again until dissolved.

Whisk the egg yolks, slowly adding the peppermint mixture a bit at a time. Return to a low heat for about 10 minutes, stirring constantly until
thickened. Remove from heat and stir in the rest of the cold cream to stop the cooking.

Chill the mixture in a refrigerator for at least 2 hours. Stir in the chocolate chips and transfer to the freezer. Remove from freezer and whisk every hour for the first 3 hours and then leave to set for the final freeze. Scoop into a bowl and enjoy!

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