- 750ml single cream
- 5 egg yolks, beaten
- 150g caster sugar
- 3tbsp creme de menthe (or peppermint extract)
- 50g chocolate chips (or roughly chopped chocolate)
- Put the cream, egg yolks and sugar in a saucepan and place over a medium heat stirring frequently to prevent the mixture burning. Heat to just below boiling point which will ensure the egg is cooked and the sugar is dissolved.
- Transfer mixture to a jug and allow to cool fully. Mix in the creme de menthe (or peppermint extract) and chocolate, then churn it in an ice cream maker following the manufacturers instructions.
Tip: If you like you can add a few drops of green food colouring.