Choc Mint Ice-Cream

Choc Mint Ice-Cream

Makes 1 Litre

9 egg yolks
3/4 cup caster sugar
1 1/2 cups milk
450ml cream
2 teaspoons vanilla essence (or vanilla bean paste)
Few drops green food colouring
200g packet choc mint slice biscuits, chopped

1. Place a large metal container in the freezer to chill. Using a balloon whisk, whisk egg yolks and sugar in a large heatproof bowl until pale and creamy. Heat milk and cream in a medium saucepan until mixture just comes to the boil, then pour slowly into egg mixture, whisking slowly but constantly until well combined.
2. Pour mixture into a clean saucepan; stir over very low heat for 10 minutes, or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
3. Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food colouring. Pour custard into chilled metal container. Freeze for about 4 hours, stirring occasionally.
4. Transfer mixture to a chilled bowl. Using an electric mixer, beat until smooth. Fold in biscuit and transfer to metal container. Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 minutes before serving. Scoop and serve.

Choc Mint Ice-Cream Yum!!

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