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CHOCOLATE MINT ICE CREAM
Ingredients
Skimmed milk 200ml
Confectioner’s sugar 50g
Heavy cream 200g
Peppermint extract 1/2 tsp
Grated chocolate 50g
CUSTARD BASED VANILLA ICE CREAM
Ingredients
Egg yolks 2
Confectioner’s sugar 50g
Skimmed milk 200ml
Heavy cream 200ml
Vanilla extract 1/2 tsp
Place the egg yolks and sugar in a glass bowl and beat together. In a
saucepan slowly bring the milk to boiling point, then pour onto the egg mixture
beating together. Return the mixture to the pan and stir constantly until the
mixture thickens and forms a lm over the back of the spoon. Do not let it boil
or the mixture will separate. Remove from heat and leave until cold. Stir in
the cream and vanilla extract. Pour the mixture into the freezer bowl with the
paddle running. Allow to freeze until the desired consistency is achieved.
Place the milk and sugar into a saucepan. Place over a low heat and stir until
the sugar has dissolve, then leave until cold. Stir the cream and peppermint
essence into cooled milk. Pour the mixture into freezer bowl with the paddle
running. When the mixture starts to freeze add the grated chocolate down the
chute. Allow to freeze until the desired consistency is achieved.
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