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Method:
Smash the Ryvita into crumbs a little smaller than the size of corn flakes.
Put half the sugar in a small frying pan with enough water just wet it all.
Put over the heat and bring to the boil cook until caramel hazelnut colour is
achieved. This will take approximately ten minutes and needs checking regularly.
Do not stir with a spoon at all while sugar boils. Just as it starts to colour
swirl the pan in order to get an even colouring and prevent burning in areas.
When the caramel is ready stir the crumbs through it very thoroughly before
spreading it all flattish over some greaseproof paper. When properly cooled
smash the crumbs up again and leave to one side.
Put the milk and cream together in a pan and just bring to the boil before
taking it off. In the meantime beat the egg yolks together with the remaining
sugar until pale.
Pour the hot milk and cream into the bowl with the sugar whisking all the
time. Pour the mixture back into the pan and return to a lowish heat. Stir all
the time for approximately 6 to 8 minutes until the mixture appears to thicken
slightly. Don�t over cook the custard base or you will have scrambled eggs.
Allow the custard to cool before churning.
Churn your ice cream and only when beginning to stiffen add the crumbs to the
machine. When fully set put in a freezer proof container and freeze until
needed.
Alternatively if you have no machine put the custard in a freezer proof
container and every to 2 hours stir with a fork until stiffened but turning
through the crumbs when it is just beginning to set.
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