I know what you’re thinking. But really, it’s one of the best ice-cream flavours I’ve ever tried – and believe me, I know my ice-creams. I recently came across it in an Italian ice-creamery in Munich (I made the mistake of combining it with a scoop of thyme ice-cream, which was far too intense) and stole their recipe to try at home.
You will need:
- 450ml double cream
- 225ml full-fat milk
- 25g horseradish (grated fresh is best, but from the jar is fine too)
- 100g caster sugar
- 6 egg yolks
- Slowly heat the cream, milk and horseradish in a saucepan until simmering.
- Meanwhile, whisk the sugar and egg yolks together.
- Take the cream mixture off the heat and leave for a couple of seconds.
- Pour the hot cream mixture over the egg yolks and whisk together.
- Leave to cool.
- Either transfer the mix to an ice-cream maker or transfer to a freezable container and pop in the freezer. If you use the old-fashioned container method, you’ll have to stir the ice-cream mix a couple of times after freezing to ensure that ice crystals don’t form.
- Leave the ice-cream to soften a little before serving.
Make a day in advance for an unusual dinner party dessert and serve with balsamic syrup for that extra “wow” factor.