6 McVitie’s Digestive Dark Chocolate biscuits
500 ml whole milk
50 ml cream
75 g egg yolk
125 g sugar
25 g dextrose
25 g milk powder
2 g carob flour
60 g chocolate chips
½ teaspoon of vanilla
8 McVitie’s Digestive Dark Chocolate biscuits and 100 g chocolate chips
1. Beat the egg yolks with the sugar. Heat the milk in a saucepan, the powdered milk (or if you prefer, 25 g of fresh cream) and the vanilla. Pour this hot mixture into the beaten egg yolks, stirring with a whisk. Put everything in a saucepan and bring to 85 ° while continuing to mix. Remove the pot from the heat and transfer the mixture to a very cold bowl, then add the cream and the carob flour, mixing well.
2. Wait until the base of the ice cream has cooled and transfer it to the baskets of the ice cream maker for creaming, until it reaches a compact consistency: it usually takes about 40 minutes (however, it depends on the ice cream maker used).
3. Incorporate the previously crumbled McVitie’s Digestive Dark Chocolate biscuits and the chocolate chips into the creamy ice cream, stirring quickly for a uniform amalgam.
4. Serve a scoop of ice cream between two McVitie’s Digestive Dark Chocolate biscuits and decorate with chocolate chips.