Preparation...five minutesCooking...15 minutes, plus one hour freezingServes...six
- three egg yolks
- 50g caster sugar
- 300ml single cream
- 300ml double cream
- 75g porridge oats
- 50g demerara sugar
First make the ice cream. Whisk egg yolks and caster sugar in a bowl until creamy. Place single cream in a pan and bring to the boil.
Gradually whisk hot cream into the egg mix. Pour back into pan and return to low heat to thicken slightly, but do not allow to boil. Transfer back to bowl and cool completely, whisking occasionally.
Whip double cream softly thick and fold into custard mixture, evenly. Spoon into a freezer tub and snap on lid. Place in freezer. Leave until almost frozen - about an hour.
Meanwhile, spread oats on a baking sheet and sprinkle with sugar. Place in a pre-heated oven 200 deg c for about eight minutes - or until sugar has melted over the oats to make a toffee coating. Remove from oven and cool.
When ice cream is nearly frozen, remove from freezer and turn out into a bowl. Crumble up oats with the hands, and gently stir into ice cream using a metal spoon. Return to freezer tub, replace lid and freeze until needed. Serve in scoops.
Supplied by Bord Bia