After Eight mint chocolate ice cream recipe
Three good things that follow a meal – ice cream, a digestif and After Eight mint chocolates – are crystallized in one perfect mouthful. The Jägermeister in this recipe can be switched for whatever digestif you prefer, such as Gammel Dansk, Fernet Branca and Underberg.
Tip: you will need a digital thermometer and an ice cream machine for this recipe.
Ingredients
- 750 ml whole (full-fat) milk
- 375 ml double (heavy) cream
- 10 egg yolks
- 150 g caster (superfine) sugar
- 350 ml Jägermeister
- 8 After Eight mints, finely chopped
- 26.4 fl oz whole (full-fat) milk
- 13.2 fl oz double (heavy) cream
- 10 egg yolks
- 5.3 oz caster (superfine) sugar
- 12.3 fl oz Jägermeister
- 8 After Eight mints, finely chopped
- 3.2 cups whole (full-fat) milk
- 1.6 cups double (heavy) cream
- 10 egg yolks
- 5.3 oz caster (superfine) sugar
- 1.5 cups Jägermeister
- 8 After Eight mints, finely chopped
- 2 tbsp vegetable oil
- 225 g 70% cocoa solids dark chocolate, broken into pieces
- 1 tbsp sea salt flakes
- 2 tbsp vegetable oil
- 7.9 oz 70% cocoa solids dark chocolate, broken into pieces
- 1 tbsp sea salt flakes
- 2 tbsp vegetable oil
- 7.9 oz 70% cocoa solids dark chocolate, broken into pieces
- 1 tbsp sea salt flakes
- 60 g Mint Aero or Mint Matchmakers, or both if you’re feeling particularly enthusiastic, roughly chopped
- 2.1 oz Mint Aero or Mint Matchmakers, or both if you’re feeling particularly enthusiastic, roughly chopped
- 2.1 oz Mint Aero or Mint Matchmakers, or both if you’re feeling particularly enthusiastic, roughly chopped
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 50 mins
- Serves: 10
Step-by-step
- First, make the chocolate shell coating. Warm the oil and the chocolate in a small saucepan over a low heat. Whisk the oil and the chocolate together until incorporated, then take off the heat and allow to cool.
- Mix in the salt and store in an airtight container at room temperature until ready to use. This will keep for 3 days or so.
- To make the ice cream, pour the milk and cream into a saucepan and bring to the boil, then remove from the heat.
- In a large mixing bowl, whisk together the egg yolks and sugar, then pour the milk and cream mixture over the eggs in a steady stream, whisking until incorporated.
- Tip the mix into a clean saucepan and return to a very low heat. If the mix cooks too much and splits, you will have to start again, so please don’t rush this stage by trying to speed up the process and thickening over a high heat. Stir gently with a spatula constantly until the mixture reaches 80–82°C (176–180°F), or it coats the spatula and is a custard-like consistency.
- Strain though a fine mesh sieve, then add the Jägermeister and stir well.
- Chill in the refrigerator (ideally overnight), then churn in an ice cream machine following the manufacturer’s instructions. Once churned, scoop out of the machine and fold in the chopped After Eights, then spoon into a plastic airtight container and return to the freezer.
- To serve, warm the chocolate shell coating in a small saucepan over a low heat, until it’s just pourable. Scoop the ice cream into balls and arrange in individual bowls. Pour over the chocolate shell coating and sprinkle over the chopped Mint Aero or Mint Matchmakers before the coating sets.
This recipe is from Black Axe Mangal by Lee Tiernan. Published by Phaidon. Photograph by Jason Lowe.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature