After Eight Ice Cream Food
AFTER EIGHT MINT ICE CREAM
A delightfully indulgent easy to make ice cream
Provided by algrenfell
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Melt the after eight mints
- Separate the eggs and whisk the whites until stiff but not dry and add the sugar gradually, whisking all the time.
- Whip the cream until it holds in soft peaks
- Combine egg yolks and melted chocolate and whisk in the cream
- Finally fold in the egg whites and sugar mixture lightly but thoroughly
- Pour into a tin with greaseproof paper on the bottom. This should be an 8 inch tin and
- Freeze overnight
- Turn out on a plate to serve - a round bladed knife and a hot cloth round the edge of the tin often helps.
- Decorate with remaining after eights around the edge and grated chocolate on the top immediately prior to serving.
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- Place the condensed milk and After Eights into a small saucepan and gently heat stirring from time to time until the chocolate has melted and you have a thick chocolate sauce. Remove from the heat and allow to cool.
- Place the cream and milk into a large bowl and whisk with an electric mixer until it thickens and holds a soft peak. Gently fold in the chocolate mixture.
- Spoon the mixture into verrine glasses (I used disposable piping bag) or transfer to plastic tub, and put in the freezer for at least 6 hours before serving.
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