-
Place the Muscovado sugar and butter in a pan and heat until melted.
-
Allow to bubble for 1 minute.
-
Add the warm milk, stirring until gently heated through.
-
Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
-
Use a sieve to strain the mixture back into the pan.
-
Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or will curdle). It should just coat the back of a spoon.
-
Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
-
Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
-
Once the custard has cooled mix in the cream and salt flakes and put in the fridge for at least 10 minutes.
-
Chop up the Crunchie bars into small nuggets (if you do this any earlier they just start to melt).
-
Pour the ice cream mixture into an ice cream maker, switch on and then pour the Crunchie pieces down the shoot in order to mix them in.
-
Once the ice cream is ready, spoon it into a suitable container (if you can wait) and allow it to freeze fully for a few hours before serving.