Name: Choc malt rice-puff sundaes
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300 millilitre milk; 6 egg yolks; gram (1/2 cup) caster sugar; 150 gram horlicks malt mix milk; 230 gram dark chocolate (around 56% cocoa solids), finely chopped; To assemble; 100 gram milk chocolate, melted; 25 gram rice bubbles, plus extra to serve; 450 millilitre milk; 100 gram horlicks malt mix milk or to taste, plus extra to serve; scraped seeds of 1 vanilla bean

Ingredients

300 millilitre milk

6 egg yolks

gram (1/2 cup) caster sugar

150 gram horlicks malt mix milk

230 gram dark chocolate (around 56% cocoa solids), finely chopped

To assemble

100 gram milk chocolate, melted

25 gram rice bubbles, plus extra to serve

450 millilitre milk

100 gram horlicks malt mix milk or to taste, plus extra to serve

scraped seeds of 1 vanilla bean

Method

1.To make the ice cream, bring cream and milk to a simmer in a saucepan over medium-high heat, then remove. Whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), whisk in the Horlicks then, whisking continuously, pour in cream mixture and whisk to combine.

2.Return pan to heat and stir constantly until mixture thickly coats the back of a wooden spoon (5-6 minutes). Whisk in chocolate until melted and combined then transfer to a bowl and cool to room temperature. Churn in an ice cream machine and freeze until required. Makes about 1.5 litres.

3.Stir milk chocolate and rice bubbles in a bowl to coat, spread on a tray lined with baking paper and refrigerate until chilled, then break into shards.

4.Bring milk, Horlicks and vanilla seeds to a simmer in a saucepan over medium-high heat, whisk until frothy, then keep warm.

5.Spoon a little Horlicks into glasses and top with a little of the chocolate-coated rice bubbles. Follow with scoops of ice cream, more Horlicks and rice bubbles. Serve with the warm malted milk mixture to pour on top.

Please note you will need an ice cream maker for this recipe
Note

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Ingredients

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