Historical recipe by LinkUp. Original quantities and method are preserved; the marked pasteurized-egg requirement is a current food-safety addition.

Food-safety update: This historical dessert folds in egg whites without cooking them. Use commercially pasteurized shell eggs and follow their storage instructions; ordinary raw eggs are not suitable for this uncooked method. The original egg quantity is unchanged. If pasteurized eggs are unavailable, do not prepare this uncooked version. Keep the dessert chilled while preparing and serving it. FDA guidance on eggs in uncooked recipes.

Ingredients

  • Evaporated milk chilled – ½ can or 170g
  • Whipped Cream – 1 ½ cup
  • Peppermint essence – 1 tsp
  • Condensed milk – ½ can or 215g
  • Icing sugar – 4 tbsp
  • Oreos cookies – ½ cup crushed
  • Egg whites – 2 (food-safety update: use commercially pasteurized shell eggs)
  • Green food colour – few drops

Chocolate Mint Ice Cream English Recipe

Beat evaporated milk until it doubles in volume. In another bowl beat cream with 2 tbsp icing sugar. In separate bowl beat egg whites with remaining icing sugar until stiff foam. Then in evaporated milk, add condensed milk, food colour and essence. Now fold cream and egg whites with spatula in this mixture, and put this mixture in air tight container for6 hours. Then take it out from the freezer and add crushed cookies and give a swirl with spoon and freeze again for 6 hours. Then serve with tastymaza.com/

Chocolate Mint Ice Cream Urdu Recipe:

Restoration note: The original Urdu recipe illustration remains unavailable; the recovered English recipe is preserved above.