- Serves: makes 1.5kg
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus freezing
- Effort: easy
- 450 ml milk
- 900 ml double cream
- 50 g fresh horseradish, grated
- 1 vanilla pod, split lengthways, seeds scraped
- 200 g caster sugar
- 12 egg yolks
- strawberry and balsamic syrup, to serve
1. Place the milk, cream and horseradish in a large saucepan and heat gently, adding the vanilla pod and seeds. Bring the mixture to scalding point, then remove from the heat and pass the mixture through a sieve.
2. Meanwhile, whisk the sugar and egg yolks together until the sugar has dissolved and the mixture is smooth. Steadily pour the hot flavoured cream onto the yolks, whisking continuously. Remove from the heat and leave to cool.
3. Churn the mixture in an ice cream maker following the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for an hour or until the sides begin to solidify. Stir to break up any ice crystals. Return to the freezer and repeat the process once more, but this time leave the ice cream until firm, then turn into a bowl and beat quickly, or whizz in a food processor. Return to the freezer and leave until completely frozen.
4. Soften the ice cream in the fridge 30-45 minutes before serving. Serve scoops in waffle cones drizzled with strawberry and balsamic syrup.
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