Mint choc chip ice cream
Sweeten up that long summer break and keep the kids on side with this simple scrummy ice cream. And watch the video so you can see just how easy it is to make.
Low Fat Custard Ready to Serve
Half Fat Crème Frâiche
25 g, sifted
½ teaspoon(s), level, use peppermint
- Put custard in a freezeproof tub with creme fraiche, icing sugar, peppermint extract. Use a hand whisk to blend and aerate. Then put into the freezer.
- Freeze for 1 hour 30 minutes, then whisk to break up the ice crystals at the edges. Return to the freezer for another 1 hour 30 minutes, then repeat the process. Repeat once or twice more until the mixture is resistant to beating. When nearly frozen, stir in the dark mint flavoured chocolate, then freeze again.
- Scrape around the edges to get the mixture out of the corners.
Recipe featured in Weight Watchers magazine.