Mint with Chocolate Flake Ice Cream

Mint with Chocolate Flake Ice Cream

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Calories: 2017


  • 1 pint milk
  • 6 egg yolks
  • 4 oz caster sugar
  • 5 floz double cream whipped

for the flavouring

  • few drops peppermint essence
  • few drops of green food colouring
  • 3 oz crumbled chocolate flakes


  • Scald the milk and leave to cool for 15 minutes.
  • Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.
  • Press a circle of greaseproof paper or cling film on to the surface and leave until cold.
  • Fold in the whipped cream and flavouring (see below).
  • Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.
  • Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

  • Fold a few drops peppermint essence, a few drops of green food colouring and 3 oz (75 g) crumbled chocolate flakes into ice cream.


makes 1 1/2 pints (900 ml)
Calories: 2017 kcal
Carbohydrates: 195 g
Protein: 38 g
Fat: 128g
Saturated Fat: 70 g
Cholesterol: 1422 mg
Sodium: 326 mg
Potassium: 1102 mg
Fiber: 5 g
Sugar: 182 g
Vitamin A: 4497 IU
Vitamin C: 1 mg
Calcium: 792 mg
Iron: 6 mg
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