Recipes+
Ingredients
Method
1.Place a large metal container in the freezer to chill. Using a balloon whisk, whisk egg yolks and sugar in a large heatproof bowl until pale and creamy.
2.Heat milk and cream in a medium saucepan until mixture just comes to the boil, then pour slowly into egg mixture, whisking slowly but constantly until well combined.
3.Pour mixture into a clean saucepan; stir over very low heat, without boiling, for 10 minutes or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
4.Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food colouring. Pour custard into chilled metal container. Freeze for about 4 hours, stirring occasionally.
5.Transfer to a chilled bowl. Using an electric mixer, beat until smooth. Fold in biscuit and transfer to metal container.
6.Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 minutes before serving. Scoop to serve.
You can make this in an ice-cream machine following the manufacturer’s instructions. White making custard, don’t increase the heat to speed up cooking- mixture will curdle.
Note
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