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Original Ryvita Caramel Crunch Ice CreamOriginal 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.


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.


4 Original Ryvita
200g sugar
8 egg yolks
400ml double
300ml whole milk


  • 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,
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