Decadent Peppermint Tart Ice Cream

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Who doesn’t love a little caramel and mint! Who doesn’t adore a scrummy peppermint tart!
Peppermint tart being a firm South African favorite – made up of layers of caramel, cream, tennis biscuits and peppermint crisp chocolate… hmmm… rich and decadent.
Now that Spring has arrived and warmer days dawn upon us… lots of sunshine and warmth still to come! We will all be scratching in the fridge and freezers for something cold to cool us down on those wretched hot and sticky days. I have to admit, I don’t ever look forward to summer… sigh!
I love ice cream and dessert. And I am in love with this ice cream base recipe because you can choose to make any flavor you like! Vanilla, chocolate, fresh fruit, nuts, cheesecake, caramel, burfi… oh, you name it and you can create it!
Best of all, you DON’T need to buy an ICE CREAM MAKER! Who has place for it anyway!
All you need is:
500 ml fresh cream
1 tablespoon sugar
2 caps vanilla essence
1 tin caramel treat
1 packet tennis biscuits
1 peppermint crisp chocolate, chopped
2 flakes, crumbled (optional)
1 teaspoon coffee (optional)
1 tablespoon of water
Mix the coffee and water. Leave aside.
Whip the fresh cream with the sugar, coffee and vanilla until stiff peak stage. Be very careful as you reach this stage as your cream can split very easily.
Empty out the caramel into a bowl and add a little of the cream to it. Stir well. Now add to the cream and fold in gently.
Break the biscuits into quarters and fold into the cream mixture, together with the chocolate.
Pour into a 2 litre ice cream container. Drizzle with chocolate sauce and use a skewer to blend it into the ice cream or sprinkle the top with peppermint crisp.
Place into the freezer without the lid. When frozen seal the ice cream with the lid.
Now that your ice cream is ready – enjoy with friends and family. The perfect way to cool down.
Notes:
– I used the mint flavored caramel treat. Using the regular one will work just as well.
– add more chocolate if you would like it more minty. The chocolate sauce at the end is optional.
– you can add coconut to this ice cream as an extra.
– if you do not get peppermint crisp and tennis biscuits where you live, use coconut biscuits and a peppermint chocolate that is available to you. Mint aero will also work very well.
– the standard base of this ice cream is 500ml fresh cream whipped with a tin of condensed milk folded through. You can then flavor this add you like. Just remember to always fold in whatever you add.
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fresh cream ready to be whipped

 

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Coffee awaits…

 

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Whipped cream – stiff peak stage

 

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Some cream to be mixed in the caramel

 

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Cream and caramel mixed. This makes the folding process easier.

 

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Caramel poured into the cream. Ready to be folded in.

 

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Biscuits and chocolate getting folded in. 

 

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Chocolate sauces blending

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