How to make Andes Mint Choc Ice Cream!

Alright. This Andes Mint Choc Ice Cream is part of the Make Your Own Chocolate Ice Cream series whereby you ransack your fridge for any leftover eating chocolate and convert them into ice cream.

And here's what you need:
- 8 to 10 pieces of Andes Mint Choc (kind of like the ones seen above)
- 2 egg yolks
- 100ml milk
- 100ml cream
- 25g to 30g sugar

Here's what you got to do:
1. Heat milk in pot and melt 3 to 4 pieces of Andes mint chocs

2. Beat sugar with yolks until smooth and pour heated milk-Andes mint choc mixture into yolk-sugar mixture

3. Transfer back into pot and cook until smooth and thick enough to coat back of wooden spoon

4. Pour through sieve into cream and handchurn ice cream custard

So, 2 hours later, we're done!

Finely chop up the remaining 6 or 7 pieces of mint choc and mix them into semi-frozen ice cream for a bit of texture and additional mint taste! The amount of chocolate mints to add is according to taste.