Chocolate-Peppermint Ripple Ice Cream

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)

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.

These recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.