Begin with the ice cream. Use an electric whisk to beat together the egg yolks, sugar and malted milk powder until pale
Heat the milk and cream together until just steaming
Slowly pour the hot milk into the yolks, whisking constantly, then return the mixture to the pan
Cook the custard on a very low heat until it thickens and reaches about 75°C
Stir in the vanilla and malt vinegar, then transfer the custard to a lidded container
Chill the custard overnight
The next day, churn the custard in an ice cream machine, then freeze until firm, about 3 hours
For the cookies, melt the dark chocolate and butter together, then allow to cool slightly
Beat the eggs, sugar and vanilla until light and fluffy with an electric whisk. Whisk in the melted chocolate, then add the malt vinegar
Sift in the cocoa, flour, baking powder and salt. Fold through, then stir in the chocolate chips. Chill the dough for 1 hour
Preheat the oven to 180°C fan
Scoop the dough onto two lined trays – you should get around 10 cookies – with plenty of space between them. Bake for 10–12 minutes until cracked but still soft in the centre. Cool slightly before serving
Serve the warm cookies with generous scoops of malted vinegar ice cream
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