Glace de Freezomint

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Mallory Court,
Bishops Tachbrook

Chef Allan Holland


  • 1 pint (575 ml.) double cream
  • pinch salt
  • ½ teaspoon vanilla essence
  • 4 egg yolks
  • 12 egg whites
  • 10 fl.oz. (275 ml.) Crème de Menthe
  • 8 oz. (225 g.) good quality plain chocolate


Roughly chop the chocolate and sieve so that you are left with small pieces of chocolate about the size of a pea. Set aside.

Whip the cream, salt, vanilla essence and egg yolks until the mixture begins to thicken. Slowly add the Crème de Menthe and continue whisking until thick.

Whisk the egg whites till stiff and fold into the cream mixture. Freeze.

When the mixture is almost frozen, stir in the chocolate and put in the freezer.