Mint Choc Chip Ice Cream

Put milk and sugar in a saucepan and heat gently until all the sugar has dissolved.

Set aside and leave to cool.

Grate the plain chocolate.

Stir the double cream, peppermint essence, and creme de menthe into the cooled milk.

Chill for an hour in the fridge.

Pour the liquid into an ice cream maker and churn for about 25 minutes.

Add the chocolate once the mixture has started to thicken.

Pour into moulds and freeze for at least 4 hours.