- 284ml pot double cream
- 300ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 6 egg yolks, beaten
- 50g Horlicks powder
- 200g milk chocolate, chopped into small chunks
- 3 tbsp Irish cream liqueur
- small pack Maltesers, to serve (optional)
Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and Horlicks together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.
Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in balls with Maltesers crumbled over, if you like.