After Eight Mint Ice Cream Recipes

Steps:

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

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.