Save to your scrapbook

    Chocolate Mint Ice Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chocolate Mint Ice Cream

    This recipe may be made by hand, or using an ice-cream maker.

    • Vegetarian
    • Preparation time: 20 minutes plus freezing
    • Total time: 20 minutes, plus freezing 20 minutes

    Serves: 6 - 8


    • 568ml carton double cream
    • 300ml whole milk
    • 6 large egg yolks
    • 50g caster sugar
    • 300g box After Eight mints


    1. Heat the cream and milk together in a heavy-based pan to just below boiling point. Meanwhile, beat the egg yolks and sugar together in a bowl until thick and creamy. Pour the hot cream mixture on to the egg yolk mixture, whisking constantly. Return the mixture to the pan and heat gently, stirring, until the custard thickens enough to lightly coat the back of a wooden spoon - 10-12 minutes. Strain into a clean bowl and leave to cool. At this stage, you can chill the custard for a few hours before continuing.
    2. Break the mints into small pieces and set aside.
    3. You can now process the custard in an ice cream maker until thick and holding its shape before transferring to a freezer container. Alternatively, pour the custard into a freezer container, cover and place in the freezer. Remove after 2 hours and whisk well to break up the ice crystals. Return to the freezer. Repeat the process twice more until the ice cream is extremely thick and holds its shape.
    4. Add the broken mints to the thick ice cream and fold in until evenly mixed. Cover and return to the freezer. Freeze overnight or until firm.
    5. Remove from the freezer 5 minutes before serving. Scoop into balls and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars