Chocolate Peppermint Cream Ice

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

If you have a weakness for chocolate peppermint creams, this is the ice cream for you.


  • 175 g (6 oz) caster sugar
  • ½ teaspoon salt


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 thorou