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  • 600ml pot double cream
  • 300ml whole milk
  • 6 egg yolks
  • 100g caster sugar
  • 75g Horlicks

Nutrition: per serving

  • kcal423
  • fat37g
  • saturates21.7g
  • carbs17.8g
  • sugars0g
  • fibre0.4g
  • protein4.4g
  • salt0.2g

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.

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