Peppermint Crisp Ice Cream from Homegrown Cookbook

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First recipe in Homegrown: Bertus Basson’s Peppermint Crisp Ice Cream. Photo Claire Gunn

Peppermint Crisp Tart is an iconic traditional South African dessert, falling into the quirky category of ‘fridge tarts’. These tarts were at the height of their popularity in the seventies, no doubt promoted by canny corporations and food manufacturers to encourage fridge sales.

Or something like that.

Many adaptations of the original tart exist, and this is one of my favourites, from Bertus Basson’s cookbook Homegrown. Another perfect example of Bertus’ knack for taking trad South African recipes, tweaking and smartening them up to create sheer delicious delight.

I mean, just look at it. Isn’t this ice cream cone what Peppermint Crisp Tart always dreamt of becoming?

Caramel popcorn is, as they say, the cherry on top.

Hardly any effort to make and a big WOW on serving.

Enjoy!

Peppermint Crisp Delight
2 tins Nestlé Caramel Treat (380g)

5 bars Peppermint Crisp (49g)

2 cups (500ml) cream

1 vanilla pod, slit down the middle, seeds scraped out and added to cream

8 sugar cones

8 sheets baking paper, roughly A5 size

1.Place 1 tin of Caramel Treat in a bowl and paddle with a spatula until the caramel is smooth.

2. Grate three of the Peppermint Crisp bars on a fine grater and break the other two bars into large chunks for garnish later.

3.With your mixer (we love our Kitchenaid), whisk the cream and vanilla seeds until firm.

4. Fold the cream into the softened Caramel Treat and fold though the grated Peppermint Crisp. Set the mixture aside.

5.Wrap the sugar cones in the paper to form a collar that protrudes roughly 5 cm above the cone. Secure it with tape.

6.Place the other tin of Caramel Treat in a piping bag and pipe some into the bottom of each cone.

7. Fill the cones with the Peppermint Crisp mixture so it sticks up above the cone.

8. Place standing up in the freezer, preferably overnight. (Cut holes in upturned old ice cream containers to hold them.)

9. When you are ready to serve, remove the collars and garnish with the Peppermint Crisp chunks. You can also serve them with more whipped cream and Caramel Popcorn on top.

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Bertus Basson Homegrown cookbook. Photo Claire Gunn

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