Pfefferminzeis mit Schokostückchen
This easy peppermint ice cream uses peppermint syrup for flavoring, and adds German chocolate cookie sticks to complete the classic mint-chocolate pairing. Take it up a notch by adding chocolate chunks and garnishing with fresh mint.
- 3 egg yolks
- 1/4 cup sugar
- 7/8 cups milk
- 1-1/4 cups cream
- 3/8 cups peppermint syrup
- 10 Rausch Amacado chocolate sticks
Recipe adapted from chefkoch.de
In a bowl beat the egg yolks and sugar until foamy. In a hot water bath, place the bowl and add milk. Beat until creamy, while making sure that the mixture doesn’t get too hot. Allow to cool and fold in peppermint syrup.
In a bowl beat the cream until whipped. Cut the Rausch sticks into small pieces and fold into the ice cream.
Place the mixture into the freezer for about 20 minutes. Thereafter transfer it into an ice cream maker. It takes about 30-60 minutes to finish the ice cream in the maker. Place the ice cream in a freezer-safe container and allow to thoroughly freeze for another 3 hours or until firm.