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After Eight Mint Ice Cream

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  • Preparation and cooking time
    • Total time
    • Plus the time to freeze it - ideally overnight
  • Easy
  • Serves 6
A delightfully indulgent easy to make ice cream


  • 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

  • Extra mints for decoration


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

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