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| ORIGINAL
RYVITA CARAMEL CRUNCH ICE CREAM |
FOOD
& COOKING VIDEO |
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 Original
Ryvita Caramel Crunch Ice Cream
by Valentine Warner
With
Summer now firmly upon us, Ryvita®, with the help
of top chef Valentine Warner, is giving you the inspiration
to surprise your guests with a delicious new way to
serve ice cream.
In
this easy to follow recipe, Val proves just how versatile
Ryvita Crispbread can be by creating a delicious Ryvita
Caramel Crunch Ice-Cream. And don’t worry, you
don’t have to be a pro in the kitchen to get
this one right. This quick and simple dessert is fun
to make and is sure to wow even the most discerning
guests at your next dinner party.
Cook along with Val in this handy recipe video, and
learn how to make a fantastic summery treat out of
a rather unexpected ingredient!
Valentine Warner
Valentine Warner is a television chef and ‘culinary
adventurer’ who first appeared on our screens
in 2008, with his show ‘What to Eat Now’
– based on his cookery book of the same name.
He has contributed recipes to the Radio Times and
Olive magazine. His career as a chef stems from a
childhood spent “biting and eating everything,
attempting to make sense of the world by trying to
get it into my mouth”. He spent his early
career working in a variety of London restaurants
before his big break on the BBC.
ORIGINAL RYVITA CARAMEL CRUNCH ICE CREAM
This Original Ryvita Caramel Crunch Ice Cream recipe
has been created by Valentine Warner . . . just shows
what can be done with the most unusual ingredients.
Ingredients
4 Original Ryvita
200g sugar
8 egg yolks
400ml double
300ml whole milk
Method
- Smash
the Ryvita into crumbs a little smaller than the size
of corn flakes.
- Put
half the sugar in a small frying pan with enough water
just wet it all. Put over the heat and bring to the
boil cook until caramel hazelnut colour is achieved.
This will take approximately ten minutes and needs
checking regularly. Do not stir with a spoon at all
while sugar boils. Just as it starts to colour swirl
the pan in order to get an even colouring and prevent
burning in areas.
- When
the caramel is ready stir the crumbs through it very
thoroughly before spreading it all flattish over some
greaseproof paper. When properly cooled smash the
crumbs up again and leave to one side.
- Put
the milk and cream together in a pan and just bring
to the boil before taking it off. In the meantime
beat the egg yolks together with the remaining sugar
until pale.
- Pour
the hot milk and cream into the bowl with the sugar
whisking all the time. Pour the mixture back into
the pan and return to a lowish heat. Stir all the
time for approximately 6 to 8 minutes until the mixture
appears to thicken slightly. Don’t over cook
the custard base or you will have scrambled eggs.
- Allow
the custard to cool before churning.
- Churn
your ice cream and only when beginning to stiffen
add the crumbs to the machine. When fully set put
in a freezer proof container and freeze until needed.
- Alternatively
if you have no machine put the custard in a freezer
proof container and every to 2 hours stir with a fork
until stiffened but turning through the crumbs when
it is just beginning to set.
Serves
6
For more Summer recipes and information
please visit www.ryvita.co.uk,
follow us on Twitter @RyvitaCrunch
or search Ryvita Crunch on Facebook.
Published
24 August 2011
Email
Hub-UK : info@hub-uk.com
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