When I was a child After Eight mints were the pinnacle of sophistication. After all each chocolate comes in its own individual sleeve. You can’t get more sophisticated than that. Waking up in the morning after my parents had hosted a dinner party there was bound to be a box of After Eight mints on the table and my sister and I would check to see if there were any left over chocolates still undiscovered in the plastic sleeves. I still have happy memories of such occasions and eating my way through half a box some time around 8am in the morning.
Mint chocolate chip and ginger meringue ice-cream: photo thanks to After Eight
Recently I have rediscovered After Eight mints and have found they are ridiculously popular after a dinner party, mainly because most of my friends have similar memories of illicit early morning After Eight consumption. For those who want to take their love of After Eight further the lovely people behind After Eight have sent me through this recipe for an easy ice-cream featuring After Eights. I can’t say I have made it myself, my After Eight mints never last that long in the house.
Mint chocolate chip and ginger meringue ice-cream
500g good quality vanilla ice-cream
12 After Eight mints, roughly chopped
55g crystallised stem ginger, chopped
100g meringue shells, slightly broken
50g dark grated chocolate
1. Line a 23cm x 12cm loaf tin with a double layer of cling film.
2. Put the ice-cream into a bowl and break it up slightly with a fork. Add the mint chocolate chips, ginger and meringues and fold together, gently until marbeled through.
3. Press into the prepared tin, level and cover with film. Freeze until firm or over-night.
4. To serve invert onto a plate, peel away the film and cut into slices. Grate dark chocolate over the top.
Serves 6 -8
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