If you have a weakness for chocolate peppermint creams, this is the ice cream for you.
Put the caster sugar, salt and egg yolks in a bowl and gradually whisk in the cream until well mixed. Stir in the peppermint essence, set the bowl over a pan of simmering water, stirring with a wooden spoon for 10—15 minutes until the mixture has thickened slightly. Pour into a larger bowl and leave until cold.
Whisk the egg whites until soft peaks form, then fold them gently but thoroughly into the cold custard using a metal spoon. Stir in the pieces of chocolate after-dinner mints.
Pour the ice cream mixture into a freezerproof serving bowl and freeze for several hours. Thirty minutes before serving decorate the top with a few mint leaves and transfer to the refrigerator to soften slightly.
© 1991 All rights reserved. Published by Websters International.