Sunday, 11 September 2011

Skinny Choc Mint Icecream..



3 egg yolks
1⁄2 cup castor sugar
200ml extra light cream 
350ml skim milk 
pinch salt 
Peppermint Essense to taste and green food colouring to colour
100g chocolate bits (I used Mini Specked Easter Eggs)

Beat the egg yolk and sugar together until fluffy. Stir 
in the remaining ingredients. Pour into the freezer canister and allow to churn and freeze. 

Note: Any variation of chocolate bar finely 
chopped can be used i.e. Cherry Ripe, Mars 
Bar, Violet Crumble or Peppermint Crisp. 

If you don't have an icecream maker.... 

Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours. 

Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre. 

Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed). 

Put it back in the freezer for another half hour, then remove and once again beat with a whisk. 

Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between. Put the mixture back into the freezer for a final time until it’s ready to eat. 












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