No image available
Member recipe

After Eight Mint Ice Cream

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Member recipe by

Cooking time

Plus the time to freeze it - ideally overnight

Servings

Serves 6

A delightfully indulgent easy to make ice cream

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 115gms (or 4oz) of After Eight Mints (Broken)
  • 6 Eggs
  • 115 gms (or 4oz) of Castor Sugar
  • 426ml (or ¾ pt) of double cream
  • Extra mints for decoration

Method

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
florence666's picture

Absolutely delicious and super easy to make.

algrenfell's picture

Medium eggs are just fine for this - sorry for the late response but its just coming up to BBQ weather......or so I thought!

algrenfell's picture

Medium eggs are just fine for this - sorry for the late response but its just coming up to BBQ weather......or so I thought!

aelgar's picture

Please could someone tell me what size eggs to use for this recipe? Thank you x

itsamee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thanks Tip Top Cook, didn't mean to sound simple but one recipe I've followed got too solid, the recipe had stated "freeze for 4 hours"
Back to your recipe, it's lovely, I did worry about the very thick mixture of melted after eights but when it was all mixed, it made a really good light mixture. I like trying different ice cream recipes and tis one is a winner.
Thanks again. D

algrenfell's picture

Its ice cream - happily it can sit in the freezer for days. I would ensure you get it out about a half hour before serving as it can get quite solid.

algrenfell's picture

Its ice cream - happily it can sit in the freezer for days. I would ensure you get it out about a half hour before serving as it can get quite solid.

itsamee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Am going to make this but can it be made several days before using?

flirtinflight's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was so pleased with myself after making this. I've never made ice cream before - and now i can, without an ice cream machine! Took this to a friends BBQ and everyone loved it - kids and adults alike.

thegoodfoodcook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious!! Easy to make and didn't freeze to a rock solid mass so my spoons live for another day!!! Really nice consistancy - family have already asked when I'll make it again!!

Questions

Tips