Glace de Freezomint from The Great Ice Cream Book by Jon Croft
Roughly chop the chocolate and sieve so that you are left with small pieces of chocolate about the size of a pea. Set aside. Whip the cream, salt, vanilla essence and egg yolks until the mixture be...
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Ingredients
- 1 pint (575 ml.) double cream
- pinch salt
- ½ teaspoon vanilla essence
- 4 egg yolks
- 12 egg whites
- 10 fl.oz. (275 ml.) Crème de Menthe
- 8 oz. (225 g.) good quality plain chocolate
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