Beer Jelly and Ice Cream

I used to eat a lot of jelly; a huge bowl made with half a bottle of vodka and as little water as we could get away with to make it set. That was as good as dessert got when I was at university and we’d sit around tucking into it between cans of lager and shots of Tesco Value gin (we lived like kings in those days).

I’ve wanted to make beer jelly for too-long. I’ve wanted to make it with beer ice cream to be a boozy twist on the kids classic. I wanted to serve it in a beer glass so it looked like a pint. I also wanted it to be a play on a black and tan, with IPA jelly and stout ice cream. 

It’s a simple recipe. The ice cream is a pot of good vanilla custard and about 100ml of Guinness FES (any stout will do) – you can make your own custard if you want but I cheated. The jelly starts by softening gelatine sheets in about 100ml of the beer – I used a can of Punk IPA. Then make a sugar syrup – you want it to be very sweet (four tablespoons of sugar in about 100ml of water) so that it balances the bitterness (if you used a different beer then you could use less sugar). When the syrup is ready, take it off the heat for a few seconds and then stir in the gelatine with the beer it’s been soaking in. Let the gelatine dissolve and then pour this into a jug along with the rest of the beer. Put it into glasses or serving dishes and leave to set in the fridge.

And the taste? It’s really interesting... It’s jelly and ice cream but not like we know it, far from the bright red wobble of Rowntree’s with white rectangles of ice cream cut from a box. It’s fruity, a little fizzy and there’s some bitterness at the end. Put it with the ice cream and it dulls that bitterness, giving the flavour of beer in both, which is great, really interesting and unusual – it’s not over-sweet and there’s a savoury depth to it.

I used Punk IPA to see if the tropical fruit aroma and flavour stayed with it and it does, just. The trouble is that the bitterness is harsh on its own and that’s not something you want in a dessert. Some pieces of fruit, mango or mandarin (tinned, of course), would balance this and most other beer jelly recipes I’ve seen come with fruit in them (they are also made with fruit beer).

I now want to try it with kriek (a proper sour one) or a sweetened fruit beer. I’d also be interested in a Budweiser jelly or one made with wheat beer. Or maybe black tea jelly with milk ice cream and a biscuit on the side... I’d like to try ice cream and jelly made from the same beer as well – I think it’d make a playful dinner party pre-dessert, especially if served in shot glasses so it looks like beer. Or taken to the next logical stage it’s a full-on beer trifle (beer cake used as sponge, beer jelly, beer-soaked fruit, beer custard, BEER!).

My kitchen experiments continue and I’ve got lots more things I still want to try! Anyone got any cool ideas for using beer in food that I can steal and try out?

Deconstructed Beer Ice Cream

Beer ice cream is cool. The idea behind this deconstructed recipe comes from a fairytale mash-up of raspberry ripple ice cream and beer: it’s a malty wort-like ice cream with a fresh hop syrup ripple.

I’ve made a few beer ice creams and some have been good but some have been terrible. The thing to know is that sweetness is dulled by freezing but bitterness doesn’t seem to go with it, instead it remains and leaves a horrid clash of sensations with cold and creamy meeting bitter and dry, and nothing about that goes.

The first idea for this was to use the first runnings of wort from a brew of beer but the trouble with adding what is essentially just water into cream is that it doesn’t give the best texture (and ice cream needs to be thick and luscious not spiky with shards of ice). The next plan was to ‘brew’ some malted barley in cream and milk as part of the custard-making process but this was later abandoned through the unknowns of what would actually happen if I did this. The final choice, and the one I decided to go with, was using malt extract (a thick syrup of pure malt flavour used by homebrewers). For the ripple I wanted a streak of fruity sweetness with an underlying hop flavour but very little bitterness. I chose the hops with the lowest alpha acid content I could find (Hallertauer at 2.3% - the lower the alpha acid, the less bitter the hops are) because that was the best chance I had of avoiding a tangy oil slick ruining everything. Getting the ripple right required a few tests. Stewing the hops in hot water for just a few minutes made for a face-puckering bitter overload but leaving the hop flowers in cold water for an hour was much better, leaving the flavour with little of that ruinous bitterness.

A classic custard is the base of the ice cream, it’s just sooped up with the addition of 150ml of malt extract (I used amber extract but I think pale would be better – amber was all the homebrew shop had. Also, taste it as you add it; 100ml might be enough for you). Knowing it had been given a dose of extra sweetness from the extract I took away 25% of the usual volume of sugar which is mixed with the eggs. Once made into a malt custard leave until completely cool. The ripple starts as a sugar syrup: 600ml of water and 100g of sugar reduced to around 200ml (though you likely won’t need all of this – you just need enough liquid to infuse the hops). Allow it to cool and then add 10-15g of dried hops for around an hour, or until you’ve got the flavour you want. Strain the liquid and set aside (here I also added the tiniest drop of green food colouring which was purely aesthetic but didn’t have the dramatic stand-out effect I hoped for!). Once the custard is cool pour it into an ice cream machine until ready. To get the ripple effect I poured part of the now-frozen ice cream into a container then drizzled over a layer or hop syrup, added more ice cream, then more hop syrup, then a final layer of ice cream and then whirled it all through with a spoon handle.

And how is it? Well it doesn’t taste exactly like beer... but it is good! And it’s the hop ripple through the middle which makes it, adding a little fruity cheekiness to the caramel-like malt ice cream. I didn’t know how it’d turn out but I’m impressed – next time I’d add a little less malt extract (or use a pale one) and maybe try and get little extra hop flavour in by either adding more hops or cold-stewing them for longer. Otherwise, a good first attempt, I think! It would also be great with toasted malt sprinkle.

Experimenting with the basic ingredients of beer is fun. I’ve tried smoking hops but what other recipes are there which use malt or hops? Perhaps a malt-crusted piece of fish with hop shoots and a hop sauce? Malt crème brulee with a hop/sugar topping? Roasted malt truffles with candied hop sprinkles? Any ideas?

I've just looked back over the ice cream recipes I've got on the blog and I found this one for Crunchy Nut Cornflake ice cream! That was great. I remember eating it at 3am in the morning while I stayed up late to watch baseball.

Beer Floats

I’ve attempted a couple of beer floats before but never had anything 'wow' inducing. I think my problem is that I just want to drink the beer and eat the ice cream separately, rather than risking a strange looking mess in a glass and ruining two perfectly good treats. But I am curious, you see, about things like this.

It’s one of those frequently recurring topics on the forums of RateBeer and BeerAdvocate - What’s your favourite beer float? – and it always gets me thinking about which beers could work with which ice creams.

Following a post from Boak and Bailey, I made myself a Brooklyn Black Chocolate Stout and vanilla ice cream float. It’s one of those ‘beginners’ floats that I’d wanted to try for a while now. I suspected that the full, rich body of the beer (you need it full and rich or it might all get a bit cold-soupy and insipid) would be perfect for the ice cream as it melts into the darkness of the stout, leaving a sweet, creamy, fun treat.

The result was good. To begin it was all beer and little ice cream, which only succeeded in pointing out the hop bitterness and adding an unwelcome carbonation, but as it melted together things got a lot more interesting. The roasty, chocolatey beer swirled with the ice cream into a great beery dessert, leaving it thick and smooth, cold, rich, slightly boozy and just a little naughty. But it has to melt first, or it’s just a stray ball of ice cream in your beer, and that’s just a little odd to begin. And share it too, beer and desserts are both made for sharing. Of course, the other option is to scoop out the ice cream into a bowl and pour a little beer over the top, that works wonderfully too.

Brooklyn Black Chocolate Stout and vanilla ice cream was a good combo, but I think there are better ones to be had. Hops are pretty much a no-go, causing such a tremendous accident that it’s just not worth bothering, instead a strong coffee stout could be excellent with a milk chocolate ice cream, Goose Island’s Bourbon County Stout and vanilla would be another good one, as would BrewDog’s Tokyo, with or without the *, and with vanilla ice cream. Or what about using beer ice cream in a float? RipTide ice cream, perhaps.

Does this kind of thing float your boat or is it a waste of good beer and good ice cream? Have you had any good beer floats? What do you think would make a good one?

Gooey Chocolate Puddings

This is my favourite dessert recipe in the whole wide world. And just to forewarn you, this pudding is so good that whoever you serve it to will fall madly and deeply in love with you, so just watch who you give it to...

I’ve had this recipe written since January and just haven’t got around to posting it, but the time has come to unleash this dessert and change the world by pairing it with some awesome beers.

The chocolate pudding is feather-light on the outside, hot, rich and gooey in the middle and it’s enough to melt even an iron heart. Pair this with the right beer and it turns all magical and supernatural. But what beer? Some would go straight for the cherry beer, and this is wise, no doubt, but there are better beers to pour with this. Personally, I’m thinking a big coffee stout. Here’s why: coffee stouts and chocolate are killer combos. It’s all about the lustful coming together of sweet chocolate and roasty-bitter coffee beer: it just works. But you need a big coffee beer, something full-bodied, imperial, rich and strong enough to leave you wired. It’s a real pick-me-up pairing, like a do-it-yourself tiramisu (I have to make tiramisu with coffee stout in the base one day…) where the chocolate soothes and the coffee kicks.

The pudding recipe has never failed me and it’s incredible. The pudding coats the tongue in the way that only good chocolate can and then the beer glides in and lifts it all away, making you want more and more and more… But there are careful steps needed to get that oh-so-important gooey centre. First, I add grated chocolate to the mix. Second, I add a little contingency square of chocolate in the centre. Third, make the mix a few hours before you need it (this is helpful anyway) and then chill it. Fourth, bake it for exactly 10 minutes at 220C – no more, no less.

Gooey Chocolate Puddings

This makes 6 puddings.

• 200g dark chocolate (or part and part with milk chocolate)
• 150g butter, plus some for lining the dishes
• Pinch sea salt
• 3 whole eggs and 3 yolks
• 50g caster sugar
• 20g plain flour
• Cocoa powder for dusting

Line the ramekins with butter and sprinkle cocoa into each so it all sticks to the butter. Melt 150g of the chocolate with the butter (in a glass bowl over a pan of bubbling water) and add a pinch of sea salt. While that’s melting whisk the eggs, yolks and sugar until they are pale and creamy. When the chocolate is done take it off the heat for a minute, in that minute grate a few chunks of chocolate (leaving six squares behind) into the egg/sugar mix then add the melted chocolate and butter and stir through gently. Next add the flour and stir into a pudding mix. Pour into the ramekins and pop a square of chocolate into the middle of each one. Chill until you need it.

To cook the puddings the oven must be preheated to 220C – exactly 220C. Add the ramekins and watch the clock very closely. As soon as ten minutes are up take them out, run a knife around the edge and turn them out onto a plate.

I like this served with ice cream. The first time I tried it I had it with a coffee ice cream and that was super but I personally think a more subtle ice cream would be best, and something like the RipTide Stout Ice Cream would be spot on. Another excellent choice would be a banana ice cream (coffee, chocolate and banana is a truly great combo). Or just go for a good vanilla ice cream.

As for the beer, I’d jump straight to Mikkeller and grab the Beer Geek Breakfast, or even better, the Beer Geek Brunch Weasel (I wrote about that here). I’ve had the puddings with BrewDog’s Coffee Imperial Stout, as the picture shows, and that was fantastic. You could try the Meantime Coffee but I think it might struggle to deal with the awesomeness of the dessert. If you can’t do a coffee beer then go for a straight up imperial stout - Thornbridge’s Bracia would kick serious pudding-fattened ass, Stone’s Imperial Russian Stout or a sublime De Struise Black Albert. The dessert deserves good beer, the dessert demands good beer. But remember the cautionary words at the beginning: whoever you serve this to will fall wildly in love with you.

Beer Ice Cream: Thornbridge Hark

A while back I made ice cream from BrewDog’s glorious RipTide stout. Ever since then I’ve been in the mood to try out different beers to see what kinds of flavours they bring to ice cream.

There’s so much potential for using different beers to affect different outcomes in dishes. Carbonade, stews, pies, breads, pannacottas and ice cream would all use the same base recipes each time you make them but the beer which is added will change what the final product is like, and that’s pretty cool – it’s something I’ll be experimenting with quite a lot.

Last weekend I opened a 9-pint mini-keg of Thornbridge Hark which I had brought back from my visit to the Brewery. Most of this was for me to drink but I also decided to do a bit of work in the kitchen. This ‘work’ was a carbonade, beer bread and an ice cream (plus this crazy experiment at Butterbeer). The beer is a 4.8% ‘winter warmer’ brewed with a little rye malt, crystallised ginger, coriander and caraway seeds and Seville orange zest. It’s fruity, spicy, zesty, clean and crisp and it’s all underpinned with a fantastic rye bread flavour which is just delicious.

The RipTide ice cream is fantastic. It’s chocolatey and packed with fantastic roast malt flavours, keeping the essence of the beer but fading out before the hops kick in. And in ice cream you don’t really want hops as they leave a dry, strange and unwelcome tang. Saying that, I will soon try a big IPA and see how that comes out, maybe Goose Island as it’s got that huge orange and caramel mix which could be very tasty (it’ll probably need some fruit going in though to emphasize the juicy hops, and it’ll want less of the beer).

When I first tried the Hark I wasn’t sure how it’d translate as an ice cream as it has a decent dose of hops in it, giving a little floral bouquet and some dryness, but what the hell, this was an experiment and I would still have 8 ½ pints left! So I made up the batch and you know what? It’s really good! What you get is like a brown bread/rye bread ice cream with hints of banana and citrusy spice. I gauged it just right on the beer front and there was no hop bitterness coming through to kick the back of the throat. A really good result. And it has left me wanting to try and ice cream sandwich with it in, maybe with a little strawberry jam too! Yum!

I am lazy when it comes to my ice cream base but I am also scared of getting scrambled eggs when making custard, so I simply combine condensed milk with double cream and then add whatever else I want. It’s so easy but it just works perfectly. This hardly needs a recipe but here it is, and it makes around a litre. But here’s a warning: the amount of beer that you add varies between each different one that you choose; 300ml is not a blanket amount that works for every beer and most will want slightly less than this so start at 150ml-200ml and work your way up, trying it along the way.

• 1 can of condensed milk
• 300ml double cream
• 250ml-300ml Thornbridge Hark

Mix them all together and churn it in an ice cream machine then eat. I told you it didn’t need a recipe!

So Beer Ice Cream Take Two (well, technically Take Three as I made a tiny batch of BrewDog Paradox Isle of Arran which rocked) was a great success. I’ve got my eye on a strong Belgian ale next, probably Chimay. Then I’ll be testing out the IPA.

Any suggestions of other beers which could or do make amazing ice creams?

RipTide Ice Cream and Cupcakes

Beer with dessert is the finest way to end a meal and there are so many great matches out there: stout and strawberries, cherry beer and chocolate, barley wine and blue cheese, massive IPA with mature cheddar... Sometimes it can be a challenge (a fun challenge) to get a really great match without overpowering either dinner or drink, but when you get it right it can be awesome. For these recipes the beer was an essential part of the dessert.

I made these with BrewDog’s RipTide and it's a fantastic beer to use. It's rich, strong and packed with chocolate and coffee flavours which means that it’s got plenty of character to shine out and not get lost in the baking or the freezing.

The ice cream is glorious; it’s thick and creamy and it has this absolutely perfect depth of chocolate from the stout. It really is stunning. The cupcakes are light, moist, chocolatey, chewy. The best things about both of these treats are; 1) you can make the ice cream and the cakes at the same time, from just one 330ml bottle of stout; 2) they taste great together, especially if the cakes are still warm, or are delicious on their own; and 3) my girlfriend - who hates beer - absolutely loved both of these. That shocked me and made me smile - I finally won her over with beer, even if it was in dessert form. I challenge anyone who ‘doesn’t like beer’ to not like either of these.

If you wanted to use another beer then I’d suggest a fairly robust stout full of roasted grain flavours, rich, sweet and strong, but not overly hopped (too much hop bitterness in the ice cream leads to a dry tannic finish, which is odd). I reckon Thornbridge’s St Petersburg Imperial Stout would make incredible ice cream, as would Samuel Smith’s Imperial Stout and Oatmeal Stout or the Foreign Extra Guinness. I tried making the ice cream with BrewDog’s Isle of Arran (10% imperial stout aged in whisky casks) and that worked well, just use less beer to compensate for the extra ABV strength. I really want to try an IPA ice cream, probably with fruit juice added to sweeten the hop bitterness, I just don’t know if it’ll work?! There’s only one way to find out…

One note before we jump in. The beer should be poured and rested before you cook with it. You don’t want it cold and you don’t want bubbles in it.


RipTide Ice Cream

I favour the simple approach to ice cream which avoids any of the worrying custard making. I just use condensed milk and double cream and it’s perfect every time.

• 400ml can condensed milk
• 1 pint double cream
• 150ml-200ml stout
• Splash of vanilla extract

Mix the milk and cream and add the vanilla and 150ml of the beer, stirring it all together. Give it a taste. You’ll get all the sweet roast grain flavours in there and if you think it needs more beer than add more – make it to your taste (bear in mind that once the ice cream is frozen the flavours will be less pronounced, so don’t err on the side of caution). Next just churn it in an ice cream machine. It goes from nought-to-frozen in half an hour, but you may need to give it extra time in the freezer to set it hard, depending on your machine. And that’s it.

RipTide Cupcakes

Makes 12

The cupcakes:

• 125g softened butter
• 100g dark sugar
• 100g caster sugar
• 2 eggs
• 175g plain flour
• ¼ teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 150ml stout
• 50g cocoa powder
• 50g dark chocolate

The icing:

• Tub soft cream cheese
• 25g icing sugar
• 25g cocoa powder
• Drop of vanilla extract

Preheat the oven to 180C. Cream the butter and sugar. Add the eggs and beat in. Fold in the flour, cocoa powder, baking powder, bicarbonate of soda and salt and stir together. Add the stout bit by bit and work it in to make a thick batter. Grate the dark chocolate into this batter. Pour the mix into muffin cases and bake for 18-20 minutes.

When they are done allow them to cool while you make the icing. Do this by mixing the tub of cream cheese (low fat is fine) with the icing sugar, cocoa powder and vanilla (the cocoa powder isn't strictly essential if you don't fancy a chocolatey icing). Taste it and add more of each if required – you want it just sweet but not sickly and overpowering. These cakes are great without even adding the icing.

The best beer to serve with this? That’s obvious; the beer you cook with. RipTide is ideal as it’s got the perfect oomph of strength to stand up to the sweetness in each (it’s especially good with the cakes). You will want a big strong beer because if you’ve been making little cupcakes all afternoon and there’s flour in your hair/beard then you will need something to toughen you up again. Enjoy.

Christmas Leftovers

Christmas Day is my favourite day of the year and Christmas dinner is my favourite meal of the year. My best food-day of the year is Boxing Day, when the piles of leftovers (which we were sickened to look at the day before) become glorious mountains of unlimited joy.

King is the Christmas Leftover Sandwich (I capitilise it because it deserves it). It needs bread, thick slices of turkey, stuffing, a sausage wrapped in bacon, a potato if you have any left and then something sweet and lubricating like a good chutney. That is food perfection. So far I’ve had five of these.

The leftover hash comes second on the hierarchy in my opinion: squishing all the uneaten veg together and then frying it until it’s crispy on the outside. What a delight.

This year I made main and dessert from leftovers.

Christmas Risotto (aka Turkey, Stilton and Cranberry Risotto)

There is always always always turkey and stilton in the fridge in the days after Christmas. This is a good thing. The addition of cranberries is for a festive sweetness which perfectly eases through the richness of the cheese and rice.

This serves 2

• Chicken or vegetable stock – 1 pint, maybe a little more
• 1 large white onion, finely chopped
• 1 clove of garlic, finely chopped
• Arborio rice – 150-175g, more if you’re ravishingly hungry
• White wine – a splosh if you have it, it isn’t essential
• Turkey – cooked and chopped/torn into small pieces
• Stilton, or any blue cheese – 100g, or so
• Dried cranberries – a handful, chopped
• Peas – a handful per person
• Butter and olive oil – a knob and a drizzle
• Sage and/or rosemary leaves, finely chopped (no woody stalk)
• Sea salt and black pepper

In a deep pan, sweat the onion and garlic in butter and oil until soft, then add the sage and/or rosemary leaves and stir through for a minute. Add the rice and coat in the sweet buttery-oil juices.

In another pan you will want your stock slowly warming. Add the turkey to the stock. When the rice starts to snap, crackle and pop add the wine. If you are not adding wine then go straight to the stock, adding a ladle-full at a time and being careful to keep the turkey from falling onto the rice (we add that later, you see). Keep adding the stock, bit by bit, as the rice sucks it all up. After 10 minutes add the peas and cranberries. Add more stock until the rice is cooked (it should be soft but still have an ever-so-slight nutty ‘bite’ in the middle).

Add the cheese (and some more butter, if you like) and the turkey from the stock and cover the pan, leaving it to rest for a minute or two, in this time the cheese will melt and ooze its wonderfulness throughout. Adjust the seasoning and serve in a deep bowl with more blue cheese crumbled over the top.

I would serve Innis & Gunn Triple Matured with this, like I did with Christmas dinner, as the creaminess in the dish would work well with the buttery oak in the bottle, while the sweet bites of cranberry would compliment the beer’s sweetness. If you want something different then try Cains Fine Raisin Beer for a strong malty backbone with a kick of sweetness, or maybe a bottle of Old Crafty Hen which is oaky, rich, vinous with dried fruit sweetness and a hoppy, palate-cleansing swipe to finish.

Main course done, on to dessert and…


Christmas Pudding Ice-Cream



There’s always pudding left and there’s always cream in the fridge, plus I always keep a few cans of condensed milk ready for whenever I want to make ice cream. This is a joyfully fun recipe and the perfect way to use up any leftover pudding.

An ice-cream maker is one of the best kitchen appliances there is, it goes from nought-to-frozen in just 30 minutes, and those minutes are spent huddled around the mixing bowl, mesmerised by the unending twirls of joy and the gradual thickening of the cream. As the churn finishes, it takes all the willpower in the world not to plunge a spoon straight in and finish off the whole lot, especially as it has that just-beginning-to-soften texture that is simply irresistible. If you haven’t got an ice-cream machine then go and get one in the sales.

This makes about a litre but can easily be increased with more cream and condensed milk.

• Leftover Christmas pud
• A pint of double cream
• A can of condensed milk
• A splash of brandy (50ml, or so)

This recipe is so easy. Mix the cream and condensed milk, add a slash of brandy and drop in chunks of Christmas Pud and then churn in an ice-cream machine. Done.

Do you want a beer with this?! If you do then you’ll need something big and strong, rich and full of flavour. An Imperial Stout would work, preferably a barrel aged one. Brakspear’s Triple is another possibility or maybe a bottle of Guinness Foreign Extra. Dare I suggest that you’d be better off enjoying the ice-cream and then opening a beer? Some dishes just don’t need a beer to go with them.

And that’s how I dealt with the Christmas Day leftovers this year.

Crunchy Nut Cornflake Ice Cream

I haven’t written a recipe for ages, but I had to put this one up… It’s ludicrously tasty.

I was finishing breakfast one morning, slurping the leftover milk from a bowl of Crunchy Nut cereal, when a bolt of brilliance hit me. What if I could combine breakfast with dessert in the form of ice cream?! The answer was right in front of me.

I use a lot of milk on my cereal and generally I let it go soggy before I eat it. This is strange, I know. I can’t tell you why I do it or when it started, I just prefer my cereal soft. I like Crunchy Nut soggy, although one or two crunchy bits is nice. The biggest upside to this is that the milk, which splashes around in the bowl, sucks up all that nutty sweetness for me to enjoy at the end. And there – HAZZAH – was the idea.

Making custard for ice cream is fraught with difficulty so I bypass that stage and use a can of condensed milk. It’s thick, rich, creamy and has the perfect amount of sugar for ice cream. I’ve used condensed milk in all of my ice creams so far, and provided you balance the sweetness with cream it’s the perfect base.

The best thing about this ice cream is that every time I eat it it makes me smile. And that’s a good thing.

· Can of Condensed Milk (light is fine)
· 750ml single cream
· 250ml milk
· A box of Crunchy Nut, or Honey Nut Cornflakes (you won’t need all of them)

Pour the milk into a large bowl and add most of the cream, reserving about 100ml (no need to be exact). Pour in the cornflakes until they fill the bowl up to the surface of the liquid, stir them around. Cover and refrigerate for an hours or so.

After they’ve soaked, drain the liquid from the soggy cornflakes, squeezing as much creamy juice out as possible. Mix the condensed milk, the remainder of the cream and the soaking juice together. Give it a taste. It’s good right?! If you want more cornflake flavour then add a splash of milk to the orange cornflake pulp and blitz it to a thick paste, then add some to the mix (this adds more ‘texture’ to the final thing - a little nutty bite). Now just churn in an ice cream maker until thick. When it’s done sprinkle in a handful of crushed cornflakes, if you like.

Eat as much as you can after dinner, freeze the rest and enjoy it again in the morning.