Caramel and peppermint crisp ice cream recipe
A creamy Peppermint Crisp pudding ice cream inspired by South Africa’s iconic dessert
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Ingredients
- 2 large free-range eggs
- ¼ cup sugar
- 1 cup tinned caramel – divided I used Nestle Caramel treat – basically 1 tin
- 2 cups whipping cream
- 1 cup milk
- 1 tsp vanilla extract
- 80-100 gms peppermint crisp chocolate bar roughly chopped (you can use more to sprinkle on the top if you prefer)
Instructions
- Beat the eggs until fluffy for about 2 minutes.
- Add the sugar, ¾ of the caramel (reserving the reminder to swirl over the top) and vanilla and carry on whisking for a further 3 minutes or so until the sugar is incorporated and the colour is pale.
- Add the cream and whisk until it thickens – about 3 minutes.
- Add the milk and mix to combine
- Run the mix through an ice cream maker until ready according to the manufacturer’s instruction.
- Once the ice cream has reached its final stage, add half the chocolate pieces and allow them to swirl very briefly through the mix.
- Decant it into a freezer-proof container and dot the remaining caramel over the top. Using a skewer, swirl this through the top ¼ of the ice cream, or just on the surface. It doesn’t matter. Sprinkle over the remaining chopped-up peppermint crisp chocolate and freeze until ready to serve.
Notes
Storage instructions
- Could you transfer the ice cream to an airtight, freezer-safe container?
- Press a piece of baking paper or cling film directly onto the surface before sealing to prevent ice crystals.
- Freeze for up to 2 months.
- Let it sit at room temperature for 5–10 minutes before scooping for the best texture.
- Avoid repeated thawing and refreezing, as this can make the texture icy.
Servings: 4