is another top recipe we have received from Robert
Hutchinson, Sous Chef at Weston Park, Shropshire.
free range egg yolks
- Beat half of
the sugar with the yolks until light and fluffy.
- Bring milk and
cream to the boil pour half onto the yolk
mix stir well and return to the pan with rest
- Heat gently
and stir till it coats the back of a wooden
spoon take off the heat and pass.
- In a small pan
bring the rest of the sugar to a light caramel
add nuts stir till brown
- Pour onto a
greased tray leave to go cold.
- Crush nut mix
in a blender add to custard base chill until
- Churn in ice
cream machine as normal