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How cool are these? Mint ice cream sandwiches 


Showstopping ice cream puds that are easy to make – and far more impressive than anything you can buy in the shops

These minty fresh green bars are the stuff of nostalgic dreams 

These minty fresh green bars are the stuff of nostalgic dreams 

These minty fresh green bars are the stuff of nostalgic dreams 

Serves 8

  • 60g (2¼oz) fresh mint
  • 300ml (10fl oz) semi-skimmed milk
  • 4 egg yolks
  • 75g (2¾oz) caster sugar
  • 1tsp cornflour
  • 300ml (10fl oz) double cream
  • Green food colouring
  • 113g bag Aero peppermint bubbles, chopped, or 100g (3½oz) finely chopped plain chocolate
  • Ice cream wafers
  • 50g (1¾oz) plain chocolate, melted

Roughly chop the mint, including the stems, and place in a pan with the milk. Warm over a gentle heat, then turn off the heat and leave to infuse for 30 minutes. Strain the milk through a sieve, return to the pan and heat gently. 

In a bowl, beat the egg yolks with the sugar and cornflour until smooth, then gradually pour on a little of the warm milk, whisking constantly. 

Whisk the egg yolk mixture back into the rest of the milk in the pan and cook, stirring constantly, over a medium heat until it thickens to coat the back of a spoon. Take care not to overheat the mixture or it may curdle. Pour the custard into a bowl, cover with clingfilm and chill. 

When cold, whip the cream until it just begins to thicken then stir into the custard, and add a little green colouring.

Freeze in a container for 3 hours, beat with a fork to break up the ice crystals, add the Aero bubbles or plain chocolate and freeze again for another 3 hours, then beat again. 

Alternatively, churn in an ice cream machine until smooth, adding the chocolate when almost frozen. Then put the mixture in a 20cm square cake tin lined with a double layer of baking paper and freeze overnight.

Remove from the freezer for 10 minutes before serving then remove from the tin, cut in half to make 2 long bars then cut each into 4 rectangles and sandwich between ice cream wafers. Place the melted plain chocolate in a small plastic piping bag, snip the end and drizzle over.



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