Dime Bar Ice Cream from Forever Summer
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4 full sized dime bars (plus extra to sprinkle on top if you, like me, adore Dime Bars)
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600ml single cream
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6 egg yolks
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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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