Peppermint Crisp Ice Cream

Makes about 1 quart/1 liter

Ingredients:

1 quart/946 ml vanilla ice cream
2 tablespoons/30 ml green crème de menthe
6 ounces/170 g dark chocolate bark with peppermint candies, chopped
Fresh mint sprigs, for garnish

Method:

Remove the ice cream from freezer and allow it to soften at room temperature for approximately 30 minutes or until it is semi-soft (do not allow the ice cream to melt). Place the ice cream in a large bowl. Add the crème de menthe and stir to blend.

Stir in the chocolate peppermint bark. Return the ice cream to its original container, placing any extra ice cream in another small container, if necessary.

Freeze the ice cream until it is slightly firm again, about 2 hours. Once the ice cream is firm place a few scoops into each individual serving bowl. To help release the ice cream easily from the ice cream scoop, dip the ice cream scoop into a bowl of hot water before each scoop. Garnish with mint sprigs and serve immediately.