Mint Choc Ice-cream with Creamy Minty Sauce
Over a year ago
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Ingredients
- 1 ltr Good quality vanilla ice-cream
- 300g after dinner mints
- 150ml double cream
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This is so quick, it's ready before you've finished reading the recipe! Two favourite flavours together, chocolate and mint!
Method
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1
1. Place the ice-cream in a bowl and allow to soften a little. Meanwhile, chop half the mints into small pieces. Fold the mint pieces into the ice-cream, spoon into a freezer carton, cover and place in the freezer until you are ready to serve.
2. To make the sauce, place the remaining mints and the cream in a saucepan over a gentle heat. When the mints begin to melt, stir until they have completely melted and the sauce has formed. It can either be served warm or cool.
3. To serve, scoop the ice-cream into bowls and pour the sauce over.
Chef's Tips
This is so quick to serve as a dessert after a smart dinner party or just for the family! If serving for a dinner party, decorate with some fresh mint leaves.
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