- 200ml Graham’s Gold Smooth Milk
- 100ml Graham’s Gold Top double cream
- 4 medium egg yolks
- 2 tbsp black treacle
- A pinch of salt
- 200ml creme fraiche
To make the ice-cream, place the milk and cream in a saucepan over a low heat.
Meanwhile, whisk the egg yolks with the treacle until creamy. Add the salt. Once the milk mixture has nearly reached boiling point, remove from the heat and strain into the treacle mixture.
Whisk well until thoroughly combined. Cover tightly with clingfilm, to prevent a skin forming and allow to cool.
Once the mixture is completely cold, stir in the creme fraiche and whisk well, until blended.
Pour into a shallow freezer dish and freeze until it has firmed up – about 4 hours, removing twice and beating vigorously. Alternately, churn in an ice-cream machine.
Take the ice-cream out of the freezer about 20 minutes before serving so that it can soften slightly in the refrigerator.