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Anna Hansen's malt ice cream recipe may sound unusual, but when you consider the addition of malt flavours to creamy hot drinks and chocolate confectionery, you can see why it works so well as a deliciously rich ice cream.
Once the cream mixture is boiling, remove from the heat and gradually whisk into the yolk mixture - take care to add it slowly or the mixture will curdle
4
Place the pan back over a low heat and pour the mixture into the pan. Stir slowly with a wooden spoon or spatula, until the custard thickens to a crème anglaise consistency
5
Whisk in the malt extract and salt to dissolve, then strain through a fine sieve into a bowl and leave to cool. Once cooler, set aside in the fridge until completely chilled
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.