1000g - Double Cream
1000g - Milk
100g - Malt Extract
200g - Sugar
240g - Yolk
Bring the Milk, Cream and Malt Extract to the boil in a heavy based pot. Whisk the Sugar and Yolk together until pale. Pour 2 Ladles of Hot Cream and Milk into the Yolk and Sugar mix then pour it all back into the pot. Cook until the Mixture begins to thicken. Cool the Mixture then place into Paco Jet containers and freeze then churn twice.