Ingredients

• 150g Dark Chocolate
• 400g Whole Milk
• 600g Whipping Cream
• 1 Vanilla Bean Pod
• 6 Egg Yolks
• 120g Caster Sugar
• 2 teaspoons Peppermint Extract
• ¼ teaspoon Green Food Colouring

Tools

• Cooking Chef XL
• Sieve
• Frozen dessert maker attachment
• Plastic container
• Jug
• Large mixing bowl

Method

1. Fit the Creaming Beater
2. Add the ingredients into the appliance bowl, fit the splashguard
3. Heat – 2 minutes, 105ºC, speed Stir 1
4. Pour the milk mixture into a jug, cover with plastic wrap and set aside
5. Clean the appliance bowl and fit the Whisk Tool
6. Add the ingredients into the appliance bowl, fit the splashguard
7. Whisk until pale – 2 minutes, speed 4
8. While the machine is running, slowly pour the cream mixture
9. Mix – 3 minutes, speed 1
10. Remove the Whisk Tool and fit the Creaming Beater
11. Add the next ingredients
12. Heat – 15 minutes, 85ºC, speed Stir 1
13. Strain the mixture through a fine mesh sieve into a large bowl
14. Cover with plastic wrap and let cool
15. Chill in the fridge – 2 hours
16. Attach the Frozen Dessert Maker attachment to the machine
17. Set the speed to Min
18. Pour the chilled custard mixture into the attachment
19. Mix – 30 minutes, speed Min
20. Transfer the ice cream into a plastic container
21. Add the chocolate and swirl through
22. Cover the plastic container with a lid and freeze overnight or until solid
23. Serve

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