Name: Stoner’s Delight
Yield: Serves 6–8 (or 4, depending on how stoned you are)
Cuisine: Asia
Ingredients: 110 g (3¾ oz) dark chocolate, broken up into coarse chunks; 120 g (4¼ oz/4 cups) Rice Bubbles; 50 g (1¾ oz) icing (confectioners’) sugar, mixed with ½ teaspoon ground cinnamon; 190 ml (6½ fl oz) thin (pouring) cream; brown sugar, for dusting; 120 g (4¼ oz) unsalted butter, plus 15 g (½ oz) for the topping; 2 ripe bananas, peeled; 175 g (6 oz) caster (superfine) sugar; 7 egg yolks; 500 g (1 lb 2 oz/4 cups) frozen raspberries; vegetable oil, for deep-frying; 1 teaspoon ground cinnamon; kadaifi pastry; 6 cinnamon doughnuts, cut into small pieces; 4 × 55 g (2 oz) Mars Bars, cut into 1 cm (½ inch) pieces; 200 g (7 oz) caster (superfine) sugar; 250 g (9 oz) your favourite salted potato chips; 100 g (3½ oz) smooth peanut butter; 200 g (7 oz) liquid glucose; 6 belly bacon slices, about 3 mmthick × 10 cmlong (⅛ × 4 inch); 675 ml (23¼ fl oz) milk; 175 g caster (superfine) sugar; 395 g (14 oz) tin condensed milk

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Ingredients

Doughnut Ice Cream

7 egg yolks
175 g (6 oz) caster (superfine) sugar

Method

Doughnut Ice Cream

Put the egg yolks and sugar in a bowl and whisk for about 5 minutes, or until airy and thick. Add the milk, cream and cinnamon to a saucepan over a high heat and bring to the boil. Whisking continuously, slowly add the hot custard to the yolk–sugar mixture. Continue whisking until everything is well combined.

Add the doughnut piec