500 ml milk
1/2 tin condensed milk
2 tablespoons corn flour/ maizena
2 tablespoons cocoa powder
60ml whipping cream
80g milk chocolate
Pinch of salt
80g mint chocolate, grated
40g tennis biscuits (1 small packet)
20g butter
Preparation
Freeze the Cool Scoops bowl overnight
Heat milk and condensed milk in a saucepan
Whisk cream, salt, corn flour and cocoa powder until smooth. Add to the milk mixture. Whisk continuously until thickened and simmer for 5 minutes Add milk chocolate and whisk until melted
Strain through a fine-mesh sieve, cover with cling wrap directly on the surface and cool completely. Refrigerate until cold, ideally overnight
Add the bowl, churning attachment, ice cream base and cover to the machine. Churn for 20-30 minutes
Browned Butter Biscuit Crumbs
Reserve 6 mini Tennis biscuits. Crush the rest.
Brown the butter in a pan, add crushed biscuits and toast for 2-3 minutes.
Assembly
At the 25-minute mark, add 3/4 of the mint chocolate.
Layer half the ice cream into a container, followed by biscuit crumbs and grated chocolate. Add the remaining ice cream.
Top with the reserved biscuits and more grated chocolate.
Freeze for 3-4 hours before serving. Enjoy!
