members recipes

This is a Snickers inspired ice cream with a luxurious vanilla custard base that can be used as a base for whatever flavours take your fancy. Makes approx 1 litre.

Ingredients
300ml double cream
300ml full fat milk
110g caster sugar
1 vanilla pod or 2 tsp vanilla essence
3 large egg yolks
50g chocolate chips
50g roasted peanuts (not salted), halved
250g \'dulce de leche\' caramel toffee
1 tsp vodka

Method
To make the vanilla flavoured custard base ice cream, pour the cream and milk into a saucepan. If you are using a vanilla pod, cut the pod in half lengthways and add to the cream and milk. Heat the mixture stirring occasionally until it is almost boiling at which point remove from the heat.
Whilst the cream mixture is boiling, whisk the egg yolks with half the sugar in a separate bowl, using a hand whisk or beater, until it is thick and pale. Take approx 100ml of the cream mixture and whisk this into the eggs to slacken. Then add the remaining cream mixture and stir in.
Return the custard mixture to the pan over a very low heat for approx 8-10 minutes stirring continuously with a wooden spoon to ensure that it does ont curdle. Once the custard is thick enough to coat the back of the spoon (or when you run your finger down the spoon the custard does not run back together) remove the pan from the heat.
Pour the custard into a heat proof bowl and cover with cling film so that it does not form a skin. Chill in the fridge for minimum of 1 hour. Stir the teaspoon of vodka into the custard well - this will help the ice cream to stay soft and scoopable.
Once the custard has cooled, churn it in the ice cream maker as per the manufacturers instructions.
Once the ice cream has churned sufficiently add the chocolate chips and peanuts whilst the machine is still churning to ensure they mix in well.
Transfer the ice cream to a plastic tub ready to be stored in the freezer. At this point add the dulce de leche to the ice cream by placing 5 or 6 spoonfuls around the top of the tub and swirl into the ice cream using a kebab stick.
Store the ice cream in the freezer for a minimum of a 1-2 hours or until ready to serve.