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Ingredients
- 3/4 cup Whole Milk
- 5 ounces Granulated Sugar
- 1 3/4 cups Heavy Cream
- 1 teaspoon Peppermint Extract
- 3 1/2 ounces Mint Chocolate
Method
- In a medium bowl whisk together the milk and the sugar until the sugar has dissolved. Whisk in the peppermint extract and the cream. Cover and leave in the fridge to infuse for a couple of hours.
- Churn as per your ice cream makers instructions for about 45 minutes, or until you get a loose but still firm ice cream like texture that holds its shape.
- Meanwhile, chop the chocolate bar into small pieces, and add them to the ice cream maker in the last 5 minutes of churning.
- Freeze in a 1 pint tub or small individual tubs. This should keep about a month.
