For the ice-cream
1 Halve the vanilla pods length ways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
2 Meanwhile, whisk the egg yolks in a large bowl and then slowly whisk in the hot cream mixture.
3 Pour the mixture through a ﬁne sieve and into another bowl, then whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.
Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there’s no need to stir it. Ideal for anyone without an ice cream maker.
For the truffle
1 In a bain marie melt the chocolate, & mix in the Port & whipping cream.
2 Whisk until smooth & pour in to moulds & freeze for 2-3 hours or until set.
Using an ice cream baller, scoop the ice cream & roll in the crumb. Unfold the chocolate & roll in the crumb stack on top of each other, garnish with a nasturtium
This recipe has been designed & produced for Billington’s Gingerbread by Executive Chef, Chris Burt, from the Mytton and Mermaid Hotel , Shropshire.