Chocolate and Peppermint Crisp Ice Cream

• 4 large eggs, separated
• 4 oz/112 g icing sugar, sieved

Whisk the egg whites until they are stiff, then, still whisking continuously, add the icing sugar, a spoonful at a time, until you have a thick meringue. Next, whip the cream. Whisk the egg yolks in another bowl until they are pale and slightly thickened and whisk in the cocoa. Fold the cocoa and egg yolk mixture into the cream. Fold this into the meringue mixture.

Very finely chop the