INGREDIENTS
500 ml Bulla Dollop Thick Cream
250 ml Whole Milk, Well Chilled
155 g Cup Granulated Sugar
2 Tsp Pure Peppermint Extract
60 g Choc Chips
METHOD
1 In bowl, use a whisk to combine milk and sugar until dissolved.
2 Stir in heavy cream and peppermint.
3 Turn ice cream maker on and pour mixture in and let churn for about 25 min.
4 During the last 5 minutes of churning, slowly add in chopped chocolate.
5 Transfer ice cream in airtight container for at least 2-3 hours before enjoying.
