Ingredients
- double cream 600ml pot
- whole milk 300ml
- egg yolks 6
- caster sugar 100g
- Horlicks 75g
Method
-
Step 1
Put the cream and milk in a pan then bring to a simmer. Whisk the egg yolks, sugar and Horlicks in a bowl then pour over the hot milk, whisking until everything is combined. Pour the mix back into a clean pan then cook over a low heat until the custard thickens enough to coat the back of a spoon. Strain through a sieve into a bowl, cover the surface with clingfilm to stop a skin forming and put in the fridge until chilled. Pour into an ice cream maker and churn until frozen.
Nutritional Information
- Kcals 423
- Carbs 17.8g
- Protein 4.4g
- Fat 37g
- Salt 0.2g
- Saturates 21.7g
- Fibre 0.4g
