Tea & biscuits ice cream

There are just five basic ingredients in this restaurant-style dessert. The delicate Earl Grey ice cream is perfect with salty-sweet digestive biscuit

Prep:10 mins
Cook:2 hrs
plus infusing and freezing

Serves 6
More effort

Nutrition per serving

kcal 185
fat 12g
saturates 7g
carbs 18g
sugars 14g
fibre 0g
protein 2g
salt 0.1g

Ingredients

300ml double cream
3 Earl Grey tea bags
500g pot fresh custard
150g golden caster sugar
6 digestive biscuits, crushed into crumbs

Method

Bring half the cream to the boil in a small saucepan with the teabags and leave to infuse, gently pressing the teabags against the side of the pan to release all the flavour and turn the cream a milky tea colour. Leave to cool completely, then give the teabags a final squeeze before removing them. Pour the cream into a bowl with the custard and mix together.
Lightly whisk the remaining cream and fold through the custard mixture. If you have an ice cream machine, use it, or freeze the mixture, whisking well every couple of hours until completely frozen. Can be made a month in advance. Remove from the freezer and put in the fridge 1 hr before serving to soften.
For the biscuits, heat a frying pan until very hot, scatter over the sugar and cook to golden caramel. Scatter over and stir in the biscuit crumbs. Immediately tip onto a tray lined with baking parchment and leave to harden. Break into small pieces and tip into a food processor, then blitz until the texture of rough crumbs again. Can be made 3 days ahead and kept in an airtight container.
To serve, put a pile of crumbs in the middle of each plate and top with a quenelle or scoop of ice cream.