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
- 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.