Chocolate-Peppermint Ripple Ice Cream

Ingredients

2/3 cup semisweet chocolate, chopped

2 tablespoons milk

4 eggs

1/2 cup granulated sugar

2 cups whipping cream

1 1/4 cups plain yoghurt

1 teaspoon peppermint oil

Green food coloring (optional)

 

Recipe

• Melt chocolate in milk in a bowl placed over a pan of hot water. Stir until smooth and remove from heat.
• Put eggs and sugar in a bowl and beat together until thick and light.
• In another bowl, whip the cream and yoghurt together until soft peaks are formed, then fold into the egg mixture.
• Fold two-thirds of the egg and cream mixture into melted chocolate.
• Stir peppermint oil and few drops of green food coloring into the remaining mixture.
• Place chocolate mixture into a container, cover and place in freezer for about 1 hour.
• Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a rippled effect, then freeze until firm.
• About 30 minutes before serving, transfer ice cream to the refrigerator.

 

 

 

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