Dime Bar Ice Cream 4 full sized dime bars (plus extra to sprinkle on top) 600ml single cream 6 egg yolks 125 g caster sugar 1. Break the Dime Bars into pieces and put into a food processor and blitz till finely ground, like glassy sand. Tip out on to a plate and put in the fridge.
2. Warm the single cream. Whisk the yolks and sugar, then pour, still whisking, the warmed cream over the egg mixture. Transfer to a saucepan and cook till a velvety custard. Cool then chill and, before pouring into an ice cream machine, fold in the processor pulverised Dime Bars. Serves 8.