3 medium egg yolks
125 ml clear honey
300 ml milk
15 ml spoon cold water
5 ml spoon peppermint essence
410 g can evaporated milk chilled
75 g unsweetened carob bar, chopped
125 ml clear honey
300 ml milk
15 ml spoon cold water
5 ml spoon peppermint essence
410 g can evaporated milk chilled
75 g unsweetened carob bar, chopped
method
1. Mix the egg yolks and honey together in a heatproof bowl until blended.
2. Bring the milk almost to the boil in a heavy-based pan, pour onto the egg yolk mixture and blend well. Return to the pan and heat gently, stirring, until slightly thickened.
3. Add the gelatine and stir until dissolved. Cool slightly, then add the peppermint essence and leave until just beginning to set.
4. Whisk the evaporated milk until thick, then whisk into the mint custard. Fold in the carob chips. Turn into a rigid freezerproof container, cover, seal and freeze for 4 hours, until firm.
5. Transfer to the refrigerator 20 minutes before serving to soften. Scoop into chilled dishes to serve.
2. Bring the milk almost to the boil in a heavy-based pan, pour onto the egg yolk mixture and blend well. Return to the pan and heat gently, stirring, until slightly thickened.
3. Add the gelatine and stir until dissolved. Cool slightly, then add the peppermint essence and leave until just beginning to set.
4. Whisk the evaporated milk until thick, then whisk into the mint custard. Fold in the carob chips. Turn into a rigid freezerproof container, cover, seal and freeze for 4 hours, until firm.
5. Transfer to the refrigerator 20 minutes before serving to soften. Scoop into chilled dishes to serve.
serving amount
serves 6 - 8
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