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Ingredients
250 ml cold milk
3 tbsp Ovaltine
2 large egg yolks
50 g caster sugar
200 g milk chocolate broke into pieces
200 ml double cream, lightly whipped
3 tbsp Ovaltine
2 large egg yolks
50 g caster sugar
200 g milk chocolate broke into pieces
200 ml double cream, lightly whipped
Method
- First mix the cold milk and Ovaltine together.
- Beat the egg yolks with the caster sugar until they are thickened, pale and creamy, using an electric hand whisk.
- Pour over the malted milk and stir well.
- Pour mixture into a pan and cook over a gentle heat, stirring all the time until the mixture is thick enough to coat the back of a spoon (about the consistency of double cream). Make sure you don’t boil the custard because it may separate and curdle. If you think it is getting too hot, remove from the heat and just continue stirring until it thickens. Stir in the chocolate until it has melted.
- Once cool, stir in the whipped cream and freeze. If you have an ice cream making machine, simply follow the manufacturers instructions and you will turn this into soft frozen ice cream in about 20 minutes.
- If you don’t have a machine, pour the mixture into a container and freeze for about 1 ½ hours, until the base and sides are becoming frozen. Remove and blitz in a food processor or with an electric whisk until smooth. Refreeze and then repeat a couple more times at hourly intervals so that you get a smooth creamy ice cream rather than one full of ice crystals.
