CHEWY, toffee-like and full of oaty goodness – what’s not to like in this easy-to-follow ice cream recipe? Ingredients ●● 400ml milk ●● 100ml whipping cream ●● One vanilla pod – split ●● Four egg yolks ●● 100g caster sugar ●● 100g flapjack – crumbled Method: 1. Warm the milk, cream and vanilla together and bring to a light simmer, remove from the heat and leave to infuse for 20 minutes. 2. Mix together the egg yolks and sugar, remove the vanilla pod from the milk mixture and re-boil. Pour half the mixture onto the eggs and mix well, then return the mixture back to the milk in the pan. 3. Return the pan to the stove and place over a gentle heat stirring at all times until it coats the back of a spoon, remove from the heat and pass through a sieve. 4. When you are ready to freeze the ice cream, place in an ice-cream maker and follow the guidelines for your particular machine to freeze and churn. 5. Just before removing add half the flapjack and churn a few more times. Place in the freezer for 30 minutes to firm. 6. Scoop when desired and enjoy showered with the remaining flapjack cast over the top of the scoops.
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