Dime Bar Ice Cream

recipe

Dime Bar ice cream

One place I did find Dime Bars by the dozens at a reasonable price is actually Ikea in Homebush. Here they're called Daim bars and they're available in bulk packs with enough bars to satisfy the most chillingly addicted buttery toffee addict. I fell upon the display like a true lunatic when I first sighted it from afar thinking it to be a mirage. Yes I do embarrass myself a lot of the time.

Nigella's recipe below doesn't necessarily need an ice cream machine. I don't have one and always have a tub of my home made ice cream in my freezer. I just suggest that you ripen it in the fridge for 10 minutes before serving it.

Nigella’s Dime Bar ice cream

Dime Bar Ice Cream from Forever Summer

  • 4 full sized dime bars (plus extra to sprinkle on top if you, like me, adore Dime Bars)
  • 600ml single cream
  • 6 egg yolks
  • 125 g caster sugar

Step 1 - Break the Dime Bars into pieces and put into a food processor and blitz till finely ground, like glassy sand. Tip out on to a plate and put in the fridge.

Step 2 - Warm the single cream. Whisk the yolks and sugar, then pour, still whisking, the warmed cream over the egg mixture. Transfer to a saucepan and cook till a velvety custard. Cool then chill and, before pouring into an ice cream machine, fold in the processor pulverised Dime Bars. Serves 8.

From _Forever Summer by Nigella Lawson

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Nigella’s Dime Bar ice cream