Peppermint Icecream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 4 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg yolks
- 50 grams sugar
- 200 ml milk
- 300 ml cream
- 100 ml syrup, (peppermint syrup)
- 10 piece (s) confectionery, (After Eight)
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks with the sugar in a bowl.
- Beat the mixture together with the milk in a hot water bath until creamy. Stir well and don`t let it get too hot, otherwise the egg will freeze. Let the creamy mass cool down and stir in the peppermint syrup.
- Whip the cream almost stiff, cut the after eight into pieces and fold both into the mixture.
- Place the mixture in the freezer for approx. 20 minutes. Then transfer to an ice cream maker. In our ice cream machine, it was ready after about 45. I then filled the ice cream mass into a sealable plastic mold and put it in the freezer again for 2 - 3 hours.
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