Recipe ingredients
- 2/3 cup semisweet chocolate, chopped
- 2 tablespoons milk
- 4 eggs
- 1/2 cup granulated sugar
- 2 cups whipping cream
- 1 1/4 cups plain yogurt
- 1 teaspoon peppermint oil
- Green food coloring, optional
Recipe method
- Melt chocolate in milk in a bowl placed over a pan of hot water. Stir until smooth and remove from heat. Put eggs and sugar in a bowl and beat together until thick and light.
- In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg mixture. Fold two-thirds of the egg and cream mixture into melted chocolate. Stir peppermint oil and few drops of green food coloring into the remaining mixture.
- Place chocolate mixture into a container, cover and place in freezer for about 1 hour.
- Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a rippled effect, then freeze until firm.
- About 30 minutes before serving, transfer ice cream to the refrigerator.
Other ice cream recipes:
Chocolate peppermint ripple ice cream recipe
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