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4 egg yolks
300 ml/0.5 pt/1.25 cups milk
175 g/6 oz/0.75 cup caster (superfine) sugar
100 g/4 oz/1 cup plain (semi-sweet) chocolate, grated
30 ml/2 tbsp creme de menthe
50 g/2 oz chocolate mint crisps, chopped
250 ml/8 fl oz/1 cup double (heavy) cream
30 ml/2 tbsp iced water
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Method :
Beat the egg yolks and sugar until pale and fluffy, then whisk in the
milk. Cook the mixture over a low heat, stirring continuously, until the
custard is thick enough to coat the back of a wooden spoon. Remove from
the heat and leave to cool for 5 minutes. Mix the chocolate into the
custard and stir until melted, then leave to cool and chill. Stir in the
creme de menthe and mint crisps. Whisk the cream with the iced water until
it forms soft peaks. Fold into the chocolate custard, then pour into a
freezer container and freeze for about 1 hour until beginning to set. Turn
out into a chilled bowl, whisk well, then return to the container and
freeze until firm. |