in Dessert Recipes, Great Britain

Peppermint ice cream

updated

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Ingredients for 6 servings:

  • 3 egg yolks
  • 50 g sugar
  • 200 ml milk
  • 300 ml cream
  • 100 ml syrup (peppermint syrup)
  • 10 pieces of confectionery (After Eight)

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes

refined with After Eight pieces

Whisk the egg yolks and sugar thoroughly in a bowl. Beat the mixture with the milk in a hot water bath until creamy. Stir well, but don’t let it get too hot, or the egg will curdle. Let the creamy mixture cool and stir in the peppermint syrup. Whip the cream until almost stiff, cut the After Eight into pieces, and fold both into the mixture. Place the mixture in the freezer for about 20 minutes. Then transfer it to an ice cream maker. In our ice cream maker, it was ready after about 45 minutes. I then poured the ice cream mixture into a sealable plastic tray and placed it back in the freezer for another 2-3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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