This peppermint crisp ice cream recipe ticks all the boxes – it’s easy, quick and perfect to enjoy on a hot summer’s day…
1lt Ready-made custard
10ml Mint essence ( I like the Buttermint essence)
100g of Peppermint Crisp chopped.
Mix the first 3 ingredients together and chill in the freezer for 2-4 hours.
After about 2.5 hours, whisk up the mixture, just to ensure you don’t get any crystals.
Follow the instructions on your ice cream machine, or continue with the manual method of beating the freezing ice cream until it is almost frozen.
Add the chocolate before the mixture is completely
Serve with a little extra Peppermint Crisp crumbled on top.
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Recipe kindly provided by Homemade Heaven food blog.