Cookies-‘n-custard ice cream

Many ice cream recipes start with a basic real-egg custard. So I figured why not use the Parmalat instead? I added sweetened whipped cream to it and – for contrasting texture and an extra caramel punch – I folded in some crumbled Nuttikrust biscuits. Scoop this ice cream treat into pretty sugar cones and I guarantee your kids will think you’re a rock star.

All you need is… 1L Parmalat vanilla and caramel-flavoured custard 250ml fresh cream 1 tbs castor sugar packet of Nuttikrust biscuits (can be replaced with any other crisp caramel biscuit, ginger nuts or chocolate digestives)

Pour the custard into a big bowl and whisk briefly to lighten it. Whip the cream with the castor sugar until firm. Gently fold the whipped cream into the custard. Crumble the cookies (not too finely, you want biggish chunks) and fold into the custard. Pour ice cream mixture into your ice cream maker and follow the manufacturer’s instructions. If you do not have an ice cream maker, pour the mixture into a freezer-proof bowl. If you go this route, you will need to stir it a few times while freezing to prevent ice crystals from forming. Give it stir every 20-30 minutes and do this 4-5 times. After that you can pretty much leave it to set. This does freeze very solidly so, depending on ambient temperature, you will need to remove it from the freezer 5-10 minutes before you want to scoop it. To make it even easier to have perfectly formed ice cream balls, simply dip your ice cream scoop into hot water before you scoop.

#cookies #custard #icecream #pudding