Peppermint crisp ice cream

Ice cream is a hallmark of summer. Learning to make it from scratch will change the way you eat it and set you sailing from the realm of vanilla scoops with chocolate sauce off and away into a sunset of gourmet sorbets and fresh fruit fiestas and perhaps, this a crispy peppermint adventure.

Ingredients:
2 cups double thick cream
4 heaped Tbsp good-quality cocoa
200g good-quality dark chocolate (62% or more), chopped
1 cup milk
5 egg yolks
½ cup sugar
½ tsp salt
½ tsp vanilla extract (NoMU Vanilla paste is great)
4 peppermint crisp bars

Tools needed:
Ice cream machine
Bowl
Board
Mixing bowl
Saucepan
Ice cream scoop (Kitchen Craft  Microwave Heated Scoop pictured)

Method:
1. In a medium pot heat the cream. When cream is bubbling at the edges, remove from heat, whisk in cocoa and chocolate until it’s well combined and melted.

2. Add the egg yolks, milk, sugar, vanilla and salt.

3. Return to stove stirring constantly (so you don’t cook the eggs) with a wooden spoon over medium heat until the eggs thicken a bit, into custard.

4. Refrigerate then prepare according to your ice cream maker’s instructions adding the peppermint crisp just before churning.

5. Store in a freezer-proof container in the freezer to allow it to harden. Serve generous scoops in sugar cones with an extra sprinkling of peppermint crisp.
Download the print-friendly version of this recipe and if you’re feeling icy check out some more summery recipes of glory:

The Ultimate Strawberry Ice Cream
Zesty Gin and Tonic Sorbet
Peanutbutter and dark chocolate lollies
Rosé and Kiwi Fruit Lollies
Milo Ice Cream