Step 1For the liquorice ice cream, in a medium pan heat the cream, milk and liquorice until just steaming. Set aside to cool and infuse for 30min.
Step 2Meanwhile, for the mint choc chip ice cream, in a separate medium pan heat the cream and milk until just steaming. In a medium heatproof bowl, whisk the yolks, cornflour and sugar until combined. Gradually whisk in the hot milk mixture. Return mixture to the pan and cook over medium heat, whisking constantly, until slightly thickened. Remove from the heat and whisk in the peppermint extract. Transfer to a jug and lay baking parchment or clingfilm directly on the surface. Leave to cool completely.
Step 3For the liquorice ice cream, strain the infused mixture into a jug (discard liquorice). Pour back into the pan (keep jug for later) - don’t worry if there are flecks of liquorice at the bottom of the pan. Heat until just steaming.
Step 4In a medium heatproof bowl, whisk the yolks, cornflour and sugar until combined. Gradually whisk in the hot milk mixture. Return mixture to the pan and cook over medium heat, whisking constantly, until slightly thickened. Pour into the reserved jug and lay baking parchment or clingfilm directly on the surface. Leave to cool completely.
Step 5Once cool, churn the peppermint custard in an ice cream machine until mostly frozen. Add the chocolate chips and churn until combined. Transfer to a freezer-safe container and freeze for 2hr, or until solid. Repeat churning and freezing with the liquorice custard, transferring to a separate freezer-safe container.
Step 6When ready to assemble, melt 150g chocolate and the coconut/vegetable oil in a heatproof bowl set over a pan of barely simmering water. Remove bowl from the heat and leave to cool completely. Meanwhile, line a 900g loaf tin with a double layer of clingfilm, making sure excess hangs over the sides. Allow both ice creams to soften slightly at room temperature.
Step 7Spoon 1/2 the liquorice ice cream into the prepared tin and spread to level. Drizzle over 1/3 of the cooled chocolate. The chocolate should set quickly, but if not then freeze for a few min. Top with 1/3 of the peppermint mint ice cream; spread to level. Drizzle over 1/2 the remaining chocolate (freeze to set, if needed). Spread over the remaining liquorice ice cream. Drizzle over remaining chocolate (freeze to set, if needed).
Step 8Transfer remaining peppermint ice cream to a piping bag fitted with a 1.5cm open star nozzle (see GH TIP). Pipe into the tin. Freeze (uncovered) for 1hr, or until the top layer feels firm, then cover and freeze for at least 4hr (ideally overnight), until solid.
Step 9To serve, allow to soften at room temperature for 10min, then transfer to a plate or board. Grate/shave over the remaining chocolate and serve in slices.
Per serving:
Calories: 567
Protein: 7g
Total fat: 40g
Saturates: 23g
Carbs: 46g
Total sugars: 40g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
