Malt chocolate ice cream

• pot double cream↗284ml ml
• full-fat milk↗300ml ml
• egg yolks↗6

  beaten

• malt50g g

  powder

• milk chocolate↗200g g

  chopped into small chunks

• Irish cream liqueur↗ tbsp
• small pack chocolate coated malt balls

  to serve (optional)

Step-by-step instructions

1. 1

   Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and malt powder together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.

2. 2

   Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in scoops with chocolate coated malt balls crumbled over, if you like.