Malt chocolate ice cream with Oreo cookie crunch
Serves 8
More effort
Prep:
Cook:
Plus churning
Nothing beats homemade ice cream and the beauty is there's nothing to do on the day... unless you fancy chocolate sauce on top
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- 750ml milk
- 250ml double cream
- 6 egg yolks
- 140g sugar
- 85g milk chocolatechopped
- 25g plain chocolatechopped
- 140g malt powder
- 154g pack filled chocolate biscuitsbroken into chunks about the size of a large pea
Nutrition: per serving (ice cream only)
- kcal542
- fat32g
- saturates17g
- carbs58g
- sugars47g
- fibre1g
- protein10g
- salt0.46glow
Method
step 1
Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don’t allow the liquid to simmer. It should thicken as it heats up and is ready when it’s thick enough to coat the back of a wooden spoon.
step 2
Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the malt powder and whisk until smooth.
step 3
Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).
