Grasshopper Shake

Steps

1. Whisk 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar into 180 ml whole milk180 ml whole milk¾ cup whole milk270 ml whole milk270 ml whole milk1 cup + 2 tbsp whole milk for about 1 minute, until it dissolves.
2. Whisk in 120 ml whipping cream120 ml whipping cream½ cup heavy cream180 ml whipping cream180 ml whipping cream¾ cup heavy cream and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 45 ml green crème de menthe3 tbsp green crème de menthe3 tbsp green crème de menthe70 ml green crème de menthe70 ml green crème de menthe¼ cup green crème de menthe, 45 ml white crème de cacao3 tbsp white crème de cacao3 tbsp white crème de cacao70 ml white crème de cacao70 ml white crème de cacao¼ cup white crème de cacao and 30 ml whole milk2 tbsp whole milk2 tbsp whole milk45 ml whole milk3 tbsp whole milk3 tbsp whole milk, then lock it into the machine and run Milkshake.

To serve: Pour into tall glasses and top with whipped cream, dark chocolate shavings and a mint leaf.