With the introduction of a Magimix to our kitchen, I’ve found myself doing a lot more cooking. The vast majority of recipes are courtesy of phone calls or emails home (to that endless resource of cooking advice: Mum), including the below recipe for Toffee Crunch Ice Cream. You don’t need an ice cream maker or anything, although an electric whisk helps, as does an egg separator – something I’m starting to think every kitchen should have but is surprisingly difficult to find. I started making this in January and have been asked for the recipe several times already. Since I can’t seem to find it anywhere online, I thought it might not be a bad idea to publish it here.
- 2 eggs
- 6 Cadbury’s Fudge Bars (or similar)
- 4 Daim Bars (or similar)
- 500g ready made custard
- 50g icing sugar
- 284ml (10fl oz) double cream
- Thinly slice the fudge bars into a bowl and add 2 tablespoons of double cream. Melt slowly over simmering water. It helps to stir from time to time, as this tends to take a while! You can leave it to melt while you prepare the rest of the ingredients, but keep an eye on it.
- Break the Daim bars into small pieces using a sharp knife
- Separate the eggs, mixing the yolks and icing sugar together until they form a pale mousse
- Whip remaining cream and egg whites in separate bowls until they both form soft peaks.
- Fold together whipped cream, custard, yolk mixture, fudge bar mixture and Daim bars. Finally fold in egg whites.
- Pour into freezer-proof container and leave overnight. You’ll need to take it out of the freezer about 40 minutes before serving.