Guillaume Brahimi's family favourite: ice-cream Christmas tree. Photo: Marco Del Grande
- 750ml milk
- 750ml pouring cream
- 6 vanilla beans
- 16 egg yolks
- 300g sugar
- 3 Mars bars, roughly chopped
- 3 Toblerone bars, roughly chopped
- 1 Christmas tree mould
Bring the milk and cream to the boil. Slice vanilla beans in half lengthways and remove seeds, then add to milk and cream.
In a bowl, whisk the egg yolks and sugar until well combined then gradually add a third of the hot liquid, slowly combine. Put egg and sugar mixture back into the pan with the remaining liquid then stir over medium heat until the custard reaches 80C-85C (or until thick and it coats the back of a spoon).
Strain and remove beans then chill, preferably overnight. Churn in an ice-cream machine, following manufacturers' instructions.
Once the ice-cream has been made, mix in Mars bar and Toblerone pieces. Pour mixture into the mould and place in the freezer to set for 24 hours or overnight.
To serve, remove from mould. Decorate with strawberries and blueberries.
- Main Ingredients - Cream/Milk, Eggs, Chocolate
- Course - Dessert
- Occasion - Christmas