After eight ice cream

Ben Spalding

Ben Spalding

10th January 2011
Ben Spalding

After eight ice cream

Super smooth after eight icecream


  • 500g milk
  • 1500g cream
  • 425g egg yolks
  • 1400g after eight


Boil milk and cream, pour over egg yolks and whisk fast to avoid scrambling
Return to the pan and cook out like a crème anglaise until it coats the back of a spoon
Add after eight and whisk to melt, then transfer to blender and blend for 30 seconds, then pour into pacojet containers and freeze for 24 hours, then churn twice.

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