- 20 min + freezing
Combine custard and milk in a bowl and using an electric beater, beat for 3 minutes or until well combined. This adds air to the custard producing a lighter ice cream.
Pour mixture into shallow tin or airtight container. Cover pan and freeze for 2 hours or until ice cream is quite firm. After 2 hours, spoon mixture into a food processor and process until a smooth creamy mixture forms. Add peppermint and chocolate essences and food colouring. Process until combined. Return to container and freezer. Freeze for another 2 hours or until firm. Repeat churning process in food processor then stir through grated chocolate. Freeze until firm.
Scoop ice cream in bowls or ice cream cones. Top with additional grated chocolate and serve.