Ingredients
185 g malt extract
750 ml milk
500 ml double cream
100 g Demerara sugar
50 g brown sugar, soft
190 g egg yolk
85 g white sugar
½ tsp flaky sea salt
Preparation
Pour the milk, cream, Demerara, and soft brown sugar into a heavy-bottomed pot and bring to a boil.
While the milk and cream are coming to the boil, whisk the white sugar together with the egg yolks.
Once the cream mixture is boiling, remove from the heat and gradually whisk into the yolk mixture. Take care to add it slowly or the mixture will curdle.
Place the pan back over low heat and pour the mixture into the pan. Stir slowly with a wooden spoon or spatula, until the custard thickens to a crème anglaise consistency.
Whisk in the malt extract and salt to dissolve, then strain through a fine sieve into a bowl and leave to cool. Once it’s cooler, set it aside in the fridge until completely chilled.
Place in an ice cream maker and churn according to manufacturers’ instructions, then store in the freezer until ready to serve. Enjoy!
