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Citrus recipes

Fried eggs in brown butter with labneh and corn “ribs”

20 minutes

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Marinated charred vegetables with butter beans

20 minutes

Broccoli recipes

Avocado, chevin and pomegranate toast

Dressing recipes

Vegan mayo

Milk-tart ice cream with Tennis biscuit crumble

Serves Makes 1.5 litres

Difficulty Easy

Prep Time 45 minutes, plus overnight freezing time

Cooking Time 10 minutes

Ingredients

2 1⁄3 cups milk
2–3 sticks cinnamon
1–2 t ground mixed spice
4 cups cream
200 g icing sugar
200 g Tennis biscuits, crushed
ground cinnamon, for dusting

Method

Place the milk and spices in a saucepan over a medium to low heat and simmer for 5 minutes. Remove from the heat and allow to cool. Once completey cooled, whisk in the cream and icing sugar, remove the cinnamon sticks and pour into Ziploc bags. Freeze overnight.

Place the frozen milk in a food processor and blend until smooth. Spoon into a container and freeze again to set completely.

Serve scoops on the Tennis biscuits and dust with ground cinnamon. Alternatively, serve on waffles with maple syrup.

Cook's note: Good old milk tart gets a moreishly modern makeover with this really easy crowd-pleasing ice cream.

Browse more ice-cream recipes here.

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Milk-tart ice cream with Tennis biscuit crumble

Milk-tart ice cream with Tennis biscuit crumble

Ingredients

Method