After Eight Mint Ice Cream Recipes

MINT CHOC CHIP ICE CREAM (CHURNED)

Steps:

• Place the After Eights in the freezer to harden completely (at least 2 hours).
• Grate the chocolate into a bowl and place in the frezer until ready to use.
• When frozen, chop the After Eights or smash them in a bag with a rolling pin into very small pieces. Place back in the freezer until ready to use.
• Pour the milk and cream into a large saucepan (with the mint leaves - IF USING (which should be crushed slightly before adding)).
• Stir over a low to medium heat until almost boiling (just starting to form small bubbles, but not boiling).
• Remove from the heat immediately. (IF USING FRESH MINT - cover with a lid, and leave to steep for about 15 minutes). Either way, set aside to cool slightly, covered.
• Meanwhile, whisk the egg yolks with the sugar in a large mixing bowl, until thick and pale.
• Very slowly, pour about half of the cooling cream mixture, a drop at a time (strain out any leaves), into the egg-sugar paste, whisking continually to combine thoroughly.
• Pour this mixture back into the saucepan (all leaves removed) with the remaining warm cream-milk.
• Heat over a low setting, stirring continually until the custard thickens to a consistency which coats the back of the spoon. Do NOT allow to boil, although the custard can form small bubbles.
• Pour the custard through a sieve into a bowl and add peppermint extract and food colour to desired taste and appearance.
• Allow the mixture to cool as quickly as possible, stirring intermittently to prevent a skin forming.
• When cool enough, place in the fridge to chill completely for a minimum 3 hours (preferably overnight).
• Once chilled, churn using an ice cream maker by the manufacturer's instructions.
• When the churning process is complete, quickly and carefully fold the frozen grated chocolate and After Eight pieces through the ice cream while it is still soft enough to do so.
• Spoon the finished ice cream into an airtight, freezer-safe container and place in the freezer to allow to firm and store.
• Once the ice cream custard is made and chilled (and before adding any chocolate or After Eights)...
• Pour into a large, freezer-safe container and freeze until it is starting to become a little mushy (about 45 minutes to an hour).
• Beat (with an electric hand mixer) until the ice crystals are broken down, but still mushy.
• Return to the freezer and freeze for a further 30 to 45 minutes (more mushy), before beating again.
• Repeat the freezing and beating process another 2 to 3 times, before adding and folding through the chocolate and After Eights.
• Freeze a final time ready to eat.

AFTER EIGHT MINT ICE CREAM

Steps:

• Melt the after eight mints
• Separate the eggs and whisk the whites until stiff but not dry and add the sugar gradually, whisking all the time.
• Whip the cream until it holds in soft peaks
• Combine egg yolks and melted chocolate and whisk in the cream
• Finally fold in the egg whites and sugar mixture lightly but thoroughly
• Pour into a tin with greaseproof paper on the bottom. This should be an 8 inch tin and
• Freeze overnight
• Turn out on a plate to serve - a round bladed knife and a hot cloth round the edge of the tin often helps.
• Decorate with remaining after eights around the edge and grated chocolate on the top immediately prior to serving.

AFTER-DINNER MINT CREAM

Steps:

• Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving