No bought ice cream can compare with the richness and consistency of the homemade version. The best ﬂavours, however, demand the freshest, juiciest ingredients and the patience to delay the ﬁrst spoonful until the ice cream begins to soften.
1 cup sugar
1 1/4 cups milk
3 egg yolks
2 1/2 cups thick cream
1–2 teaspoons peppermint essence
200 g dark chocolate, finely chopped
Few drops of green food colouring (optional)
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For peppermint and chocolate-chip ice cream, whisk the sugar, milk and egg yolks lightly together in a bowl.
Pour the mixture into a saucepan and stir over low heat until the sugar has dissolved. Stirring continuously, bring the mixture almost to the boil, then remove from the heat and allow to cool completely.
Stir the cream into the cooled custard mixture and add the peppermint essence to taste. Stir in the chocolate and add a few drops of the green food colouring, if using.
Freeze either in the freezer or in an electric ice-cream maker.
Rum and Raisin Ice Cream: To make rum and raisin ice cream, omit the peppermint essence, the chocolate and the green colouring. Soak 2/3 cup of seedless raisins in 3–4 tablespoons of dark rum for a few hours or overnight. Stir the raisins into the ice-cream mixture after adding the cream.