The grub of the Irish

TOASTED OAT AND BROWN SUGAR ICE CREAM

One of life's luxuries, this ice cream is made with oats sprinkled with demerara sugar and toasted to crunchy crispness, then stirred into Irish whiskey flavoured dairy ice cream. This gives a scoopable texture and delectable creamy taste spiked with the crackly toffee shards of the oats

Ingredients:
Serves 6

3 egg yolks
50g/2oz caster sugar
300ml/1/2pt single cream
300ml/1/2pt double cream
50ml Irish Whiskey
75g/3oz porridge oats
50g/2oz Demerara sugar

Method:
First make the ice cream. Whisk egg yolks and caster sugar in a bowl until creamy. Place single cream in a pan and bring to the boil. Gradually whisk hot cream into the egg mix. Pour back into pan and return to low heat - to thicken slightly, but do not allow to boil. Transfer back to bowl and cool completely, whisking occasionally. Whip double cream softly thick and fold with the whiskey into custard mixture, evenly. Spoon into a freezer tub and snap on lid. Place in freezer. Leave until almost frozen - about an hour.

Meanwhile, spread oats on a baking sheet and sprinkle with sugar. Place in a pre-heated oven Gas 6 400F 200C for about 8 minutes - or until sugar has melted over the oats to make a toffee coating. Remove from oven and cool.

When ice cream is nearly frozen, remove from freezer and turn out into a bowl. Crumble up oats with the hands, and gently stir into ice cream using a metal spoon. Return to freezer tub, replace lid and freeze until needed. Serve in scoops.

All recipes are courtesy of Bord Bia - the Irish food board - and Galtee Irish Meats

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