I do love a good bit of kitchen dabbling. This is the result of one happy experiment, borne of some double cream without a home and half a jar of malt extract left over from the ale and cheddar bread I made a little while ago. Double cream never goes to waste in my house – I’ll happily whip up a couple of spoonfuls of cream, stir through dash of whatever I have in the cupboard (baileys is a particularly reliable option) before stashing it in the freezer, barely more than a couple of mouthfuls waiting for a moment in need of a little sweetness.
I was so very pleased with the little pot of cream I spiked with malt extract and milk chocolate that I knew a malteser-based ice cream pudding was in the making. I couldn’t quite settle the format in my head, until a conversation at work brought up the endless retro appeal of a viennetta, which inspired me to make this. If you’ve never had a viennetta, it’s a soft, fluffy ice cream bar with thin shards of chocolate traversing its length, bringing a welcome crisp to an otherwise soft and sweet dessert.
This isn’t a proper ice cream, no churning custard mixes here. Just some easily whipping and stirring, followed by enough patience to allow it to freeze. You’ll need a loaf tin approximately 20cm long x 10cm wide.