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.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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