[Ingredients]
4 egg yolks
6tbsp caster sugar
1tsp cornstarch
300ml semi skimmed milk
1tsp vanilla essence
300ml whipping cream
150g chunky chocolate and hazelnut biscuits or cookies of your choice – crumbled into pieces
[Steps]
Whisk egg yolks, sugar and cornstarch in a bowl until thick and foamy.
Pour milk into a saucepan and bring to boil, pour into egg mixture, whisking constantly.
Return mixture to pan and cook over low heat, stirring constantly until it starts to thickens (this is custard) and is smooth.
Pour back to bowl. Cover tightly and leave to cool then chill.
Stir vanilla extract into custard. Whip cream until thicken but still falls off from a spoon.
Fold cream into chilled custard and pour into a container. Freeze for 4hrs, beating once using a fork or the food processor to break up ice crystals.
Beat one more time and fold in biscuit crumbs. Freeze again until firm.