Honey-Baked crumpet ice cream

Ingredients

• 175g Earth & Wheat crumpets, finely diced
• 1 tbsp honey
• 1 pinch of sea salt
• 600ml double cream
• 100g caster sugar
• 2 egg yolks
• 1 tsp vanilla

Method

1. On a baking tray drizzle your crumpet with honey and sea salt. Bake for 15-20 mins until the crumpet is golden and crunchy. Then allow to cool while you make your custard base for the ice cream. Once the crumpets are cool blitz with a food processor until you have a coarse bread crumb texture.
2. For the custard, warm double cream and vanilla in a pan on a low heat for 5-10 mins. Then beat the egg yolk and sugar together in a bowl. Pour in the warm cream and whisk until smooth. Then return to the stove on a low heat and cook until thickened.
3. Allow the custard to cool and then pour into an ice cream machine. Churn for 1 hour and add the honey salted crumpet crumb for the last 5 mins.
4. Freeze and serve with a little extra toasted crumpet topping.