Horseradish Ice Cream

Preparation info
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By Sat Bains

Published 2012

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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