Malt chocolate ice cream with Oreo cookie crunch
- Preparation and cooking time
- Plus churning
- More effort
- Serves 8
Nothing beats homemade ice cream and the beauty is there's nothing to do on the day... unless you fancy chocolate sauce on top
- 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 Ovaltine 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).
WHITE CHOCOLATE SAUCE
Heat 250ml/9fl oz single cream until hot, but don’t let it simmer. Take off the heat, add 85g/3oz white chocolate pieces and stir until melted. Pour in 250ml/9fl oz cold single cream, then cool completely before serving.