After Eight mint chocolate ice cream recipe

Details

• Cuisine: British
• Recipe Type: Dessert
• Difficulty: Medium
• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Serves: 10

Step-by-step

1. 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.
2. 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.
3. To make the ice cream, pour the milk and cream into a saucepan and bring to the boil, then remove from the heat.
4. 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.
5. 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.
6. Strain though a fine mesh sieve, then add the Jägermeister and stir well.
7. 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.
8. 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.