Chocolate Mint Ice Cream with After Eight
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 200 ml cream
- 3 egg yolks
- 60 g suar
- 100 ml milk, hot
- 100 ml cream
- 14 Confectionery (After Eight)
Print Recipe
Pin Recipe Instructions
- Put 200 ml cream with 250 ml milk in a saucepan and bring to the boil. Incidentally, melt the 14 After Eight in 100 ml of hot milk and set aside.
- In a bowl, stir the egg yolks with the sugar until frothy. Gradually pour the still hot milk cream into the egg yolk and beat vigorously for about 3 minutes, stirring constantly, until the mixture is nice and airy. Then stir in the melted After Eight milk by carefully stirring in. Then chill the whole thing in the refrigerator for about 1 hour.
- Stir 100 ml cream until it is half stiff. Finally, mix the cooled mint and chocolate mixture with the whipped cream and pour it directly into the ice cream maker. The finished ice cream should then be placed in the freezer for an hour before consumption.
- Tip: If the ice cream is not for children, peppermint liqueur can be stirred in, depending on your taste. Because of the alcohol content, the mass should be cooled down in the freezer for about 1 hour so that the ice cream mass freezes better in the ice cream machine.
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