A decadent recipe for Peppermint Crisp Ice Cream – the perfect treat, no matter the weather
6 eggs yolks
125 ml (½ C) caster sugar
500 ml (2 C) cream
few drops green food colour
1 x bar of Peppermint Crisp, coarsely chopped
Beat together the egg yolks and the caster sugar until the yolks are pale and light.
Beat the cream until thick but not too stiff. Set aside.
Fold the cream into the egg yolk mixture.
Add a few drops of the green food colouring to give the ice cream a minty look.
Transfer the mixture to a prepared ice cream machine and churn until frozen.
Add the peppermint crisp shards to the machine and allow the peppermint chips to churn through.
Turn the ice cream out into a freezer proof bowl and freeze until serving.
Please rate this recipe
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor