Dime Bar Ice Cream

If you've ever had a Dime bar (or Daim if you're eating a Nordic version or even Hershey's Skor if you're eating a similar American equivalent) you'll know that once you've had your first, it won't be your last. On my last visit to London, I cleared out an unsuspecting South Kensington grocery store's stash of Dime Bars to bring back to Sydney, such is my love for these chocolate bars. The crispy snap texture of the buttery toffee is unparalleled and the temporary tooth stickiness as you bit further into the bar is compellingly moreish. Dime bars are scarce in Sydney, generally you can really only find these in specialist lolly stores.

One place I did find Dime Bars by the dozens at a reasonable price is actually Ikea in Homebush. Here they're called Daim bars and they're available in bulk packs with enough bars to satisfy the most chillingly addicted buttery toffee addict. I fell upon the display like a true lunatic when I first sighted it from afar thinking it to be a mirage. Yes I do embarrass myself a lot of the time.

Nigella's recipe below doesn't necessarily need an ice cream machine. I don't have one and always have a tub of my home made ice cream in my freezer. I just suggest that you ripen it in the fridge for 10 minutes before serving it.

Dime Bar Ice Cream from Forever Summer

• 4 full sized dime bars (plus extra to sprinkle on top if you, like me, adore Dime Bars)

• 600ml single cream

• 6 egg yolks

• 125 g caster sugar

Step 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.

Step 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.

From _Forever Summer by Nigella Lawson

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