About the Recipe
Ingredients
175g Earth & Wheat crumpets, finely diced
1 tbsp honey
Pinch of sea salt
600ml double cream
2 egg yolks
100g caster sugar
1 tsp vanilla
Preparation
1. On a baking tray drizzle your crumpet with honey and sea salt. Bake for 15-20 mins until the crumpet is golden and crunchy. Then allow to cool while you make your custard base for the ice cream. Once the crumpets are cool blitz with a food processor until you have a coarse bread crumb texture.
2. For the custard warm double cream and vanilla in a pan on a low heat for 5-10 mins. Then beat the egg yolk and sugar together in a bowl. Pour in the warm cream and whisk until smooth. Then return to the stove on a low heat and cook until thickened.
3. Allow the custard to cool and then pour into an ice cream machine. Churn for 1 hour and add the honey salted crumpet crumb for the last 5 mins.
4. Freeze and serve with a little extra toasted crumpet topping.