This makes makes 1.5 litres of ice cream. Why not experiment with other chocolate bars? Anything you can crumble up will work in this recipe
- 360ml double cream
- 360ml milk
- 1 vanilla pod, split and seeds scraped
- 6 egg yolks
- 120g caster sugar
- 4 chocolate Flakes
- Place the cream and milk in a saucepan with the vanilla pod and seeds. Gently bring to the boil then immediately remove from the heat.
- Beat together the egg yolks and sugar for 5 minutes in an electric mixer on a medium speed, until pale in colour and tripled in volume.
- Using a slotted spoon, remove the vanilla pod from the cream mixture then, with the mixer still on, slowly pour this over the eggs and sugar until well incorporated. Return the custard to a clean pan and cook for 5 minutes over a low heat, stirring continuously. Cover the surface with clingfilm so it doesn’t form a skin and chill for 2 hours. After chilling, fold through the Flakes, then freeze until solid, stirring every 2 hours.
Per 50g serving: calories 228 (11%), sugar 13.8g (15%), fat 17.9g (26%), saturates 10.4g (52%), salt 0.1g (1.6%) of your guideline daily amount
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