Peppermint Cream Ice Cream with Choc Chips
- 250ml whipping cream
- 140ml condensed milk
- 2 tbsp peppermint liqueur
- ¾ tsp peppermint extract
- A few drops teal food colouring
- 120g dark chocolate chips
Add the cream, condensed milk, peppermint liqueur and a few drops of food colouring to a large bowl and whisk until it is thick, voluminous and holds a ribbon i.e. when lifting the beaters or whisk, the mixture that falls leaves a trail on the mixture remaining in the bowl.
Fold through the choc chips and pour into a Le Creuset Cool Mint 19cm Rectangular Dish, cover tightly with cling wrap and freeze overnight.