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15
MINT CHOC CHIP ICE CREAM – Makes 350ml
Ingredients
Quantity
Single cream
260ml
Egg yolks
2, beaten
Caster sugar
50g
Crème de menthe
(or peppermint extract)
1½ tbsp
Dark or milk chocolate chips
(or squares, roughly chopped)
18g
WHAT YOU DO
Pour the cream, egg yolks and sugar into a saucepan and place over a medium heat,
stirring frequently to prevent the mixture burning. Gently bring to the boil, then take off
the heat and allow to cool.
Stir the crème de menthe (or peppermint extract) and the chocolate pieces into the
mixture.
Pour the cooled mixture into the pre-chilled freezer pot with the paddle running and leave
to freeze-churn for 25 minutes.
If you prefer a firmer consistency, place the pot of ice cream in your freezer for a further
30 minutes or so.