UKTV recipes
Frank Bordoni
Frank Bordoni from Good Food Live
For a novel dessert try Frank Bordoni's ice cream recipe, creatively flavoured with pumpernickel bread
 

Pumpernickel ice cream

Pumpernickel Ice Cream

Method
 
1. Whisk together the eggs, egg yolks, sugar and vanilla in a bowl until thick and creamy.

2. Heat the milk and cream in a heavy-based saucepan and bring to the boil. Whisk the hot milk into the egg mixture, whisking constantly as you add in it.

3. Strain back into a clean heavy-based saucepan and cook gently, stirring, over a low heat until it thickens into a custard. Strain and pour back into the bowl to cool.

4. Stir the pumpernickel into the cooled custard.

5. Churn in an ice cream maker, following manufacturer's instruction until the mixture thickens into ice cream. Store in a freezerproof container in the freezer.

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intermediate
 
Serves: 6
Prep: 10 min, plus cooling plus churning
Cook: 20 min
 
 

Ingredients

 2 Eggs, and 2 egg yolks
75g caster sugar
1 tsp vanilla flavouring
250ml Milk
250ml double cream
75g pumpernickel, grated into crumbs
 

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