Glace de Freezomint

• 1 pint (575 ml.) double cream
• pinch salt
• ½

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