Horseradish Ice Cream

For the Horseradish Ice Cream

• 250 ml semi-skimmed milk
• 250 ml double cream
• 40

Bring the milk and cream to the boil. Meanwhile beat the sugar, egg yolk, salt and milk powder until white and creamy. When the milk and cream are at a boil, whisk in the egg yolk mix and take off the heat. Keep whisking to make sure the 2 are properly combined. Add the salt, citric acid, vinegar, followed by the horseradish to taste. Strain into a bowl, chill and leave to rest for at least 12