• Handful Freshzest Mint, Finely Chopped
  • 1.2L Cream
  • 8 Egg Whites
  • 300g Pure Icing Sugar
  • 800g Fruit Cake
  • 200g Cooking Chocolate, grated

Mint and Fruit Cake Ice Cream Log.


Preparation Time: 20 Minutes

Cooking Time: 6-8 hours (Freezing)

Serving Size: 2 Large Logs

  1. Place 1/2 Cup milk, 1/2 Cup of cream and mint in a small saucepan and heat on low heat for 5-10 minutes or until aromatic. Wizz this mixture in a food processor to puree the mint. Set aside to cool.
  2. Sieve Icing Sugar and Beat Egg whites till stiff. Add Icing sugar bit by bit until all the sugar is in the mixture. Place all the cream in a mixing bowl and beat until slightly stiff. Add to the cream mixture the cooled mint mixture.
  3. Place the Egg white mixture and Cream Mixture in a large mixing bowl and add chocolate and crumbled fruitcake. Stir slowly and carefully to try and avoid deflating the aerated mixtures.
  4. When well combined, spoon into log shaped containers and freeze for approximately 6-8 hours. Serve.
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