Malt chocolate ice cream with Oreo cookie crunch

• milk↗750ml ml
• double cream↗250ml ml
• egg yolks↗6
• sugar↗140g g
• milk chocolate↗85g g

  chopped

• plain chocolate↗25g g

  chopped

• malt powder140g g
• pack filled chocolate biscuits154g g

  broken into chunks about the size of a large pea

Step-by-step instructions

1. 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.

2. 2

   Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the malt powder and whisk until smooth.

3. 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).