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| Peppermint and pecan ice cream bar |
Serves 8-10
Peppermint and pecan ice cream bar ingredients: 3 tsp peppermint essence. 1L good-quality vanilla ice cream, softened. 150g dark chocolate, roughly chopped. 1/2 cup (70g) pecans, toasted, roughly chopped. 2 x 150g boxes after dinner mints we used Harrington
Methods of cooking
To make peppermint and pecan ice cream bar, Line a 1.5-lire loaf pan with plastic wrap, leaving plenty overhanging the sides. Stir peppermint essence through the ice cream, then fold through the chopped chocolate and pecans. Line the base of the pan with 10 after dinner mints, patterned-side down, trimming slightly to fit if needed. Spoon over one-third of the ice cream. Repeat layering 2 more times, finishing with a layer of ice cream. Cover well with the overhanging plastic warp and freeze for 4-5 hours until set. Remove from the freezer 10 minutes before serving. uncover and invert onto a serving plate, gently pulling on the plastic wrap to remove the ice cream bar from the pan. Slice and serve immediately. By then, the peppermint and pecan ice cream bar is ready
