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16
MINT CHOC CHIP ICE CREAM
- Makes 500ml
Single cream
375ml
Egg yolks
3, beaten
Caster sugar
75g
Crème de menthe
(or peppermint extract)
2 tbsp
Dark or milk chocolate chips
(or squares, roughly chopped)
25g
Ingredients Quantity
METHOD
1) 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.
2) Stir the crème de menthe (or peppermint extract) and the chocolate pieces into the mixture.
3) Set the timer on your Ice Cream Maker for 25 minutes. Pour the cooled mixture into the
pre-chilled freezer bowl with the paddle running and leave to freeze-churn.
4) If you prefer a firmer consistency, place the bowl of ice cream in your freezer for a further
30 minutes or so.
Содержание 19567
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