Peppermint Cream Ice from Sweet Dreams by Josceline Dimbleby
To me, this is a dangerous dessert, for it is one which I cannot have too much of. I find myself eating two or three helpings at the meal and then, if any is left over, sneaking back to the freezer...
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Ingredients
- 6 oz (175 g) caster sugar
- ½ teaspoon (2.5 ml spoon) salt
- 4 large eggs (size 1–2), separated
- ½ pint (300 ml) double cream
- ½ teaspoon (2.5 ml spoon) peppermint essence
- ½ oz (11 g) sachet of gelatine
- 2 tablespoons (2 x 15 ml spoon) not water
- 5 oz (150 g) box of wafer-thin chocolate mints
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