Ryvita ice cream

This Month

Valentine Warner gives us his RYVITA® take on our favourite summer treat!

Ryvita^® and ice cream...

Ice cream would probably not be the first thing that comes to mind when you think of Ryvita®, however top chef Valentine Warner has worked his magic again and treated us to a Ryvita® ice cream recipe!

The classic crunch of Ryvita® Original Crispbread makes it the perfect partner to enhance the creamy richness in Valentine’s home-made Vanilla and Caramel Crunch ice cream. Whilst, the sweet currants in Ryvita® Fruit Crunch Crispbread add a fantastic texture to a Caribbean themed Rum and Raisin ice cream. Or if you’re after a quick fix, try using Ryvita® Crackerbread as a light, crispy wafer for an ice cream sandwich.

Delicious with a Ryvita^® crunch

Ryvita® Original Crispbread Caramel Crunch Ice Cream by Valentine Warner
Serves 6

4 Ryvita® Original Crispbread
200g granulated sugar
8 egg yolks
400ml double cream
300ml whole milk
1 teaspoon vanilla extract

Smash the Ryvita® into crumbs a little smaller than the size of corn flakes.

Put half the sugar in a small frying pan with 2 tablespoons of cold water and bring to the boil. Reduce the heat and cook until a rich caramel colour is achieved. This will take approximately 5-6 minutes and needs checking regularly. Do not stir with a spoon while the sugar boils. Just as it starts to colour, swirl the pan in order to get an even colouring and prevent burning.

When the caramel is ready, stir the Ryvita® crumbs through it very thoroughly, then tip them onto a sheet of baking paper or greaseproof paper and spread out, though it will clump together. When properly cooled, cover with cling film and use a rolling pin to smash the crumbs into small pieces. Leave to one side.

Put the cream, milk and vanilla extract into a large saucepan and heat until warm, but not too hot, before taking it off. In the meantime whisk the egg yolks together with the remaining sugar until pale and thick. Pour the warm milk and cream into the bowl with the eggs and sugar, whisking all the time.

Pour the mixture back into the pan and return to a low heat. Stir all the time with a wooden spoon for approximately 6-8 minutes, until the mixture thickens and coats the back of the wooden spoon. Don’t overcook the custard base or cook it over too high a heat or you will have scrambled eggs. Allow the custard to cool, then chill in the refrigerator before churning.

Churn your ice cream in an ice-cream maker and only when beginning to stiffen add the crumbs to the machine. When frozen, put in a freezer-proof container and freeze until needed.

Alternatively, if you don’t have an ice-cream maker, put the custard in a freezer-proof container and stir every 2 hours with a fork until stiffened, adding the crumbs when it is just beginning to freeze.

To watch a video of Valentine Warner creating his Ryvita® ice cream, click here

RYVITA^® take on a classic...

Rum, Raisin and Ryvita® Fruit Crunch Ice Cream
Serves 6-8

5 Ryvita ® Fruit Crunch Crispbread
25g butter
5 heaped teaspoons demerara sugar
75g raisins
4 tablespoons rum (dark or light)
2 x 500ml tubs vanilla dairy ice cream
1 ripe mango, peeled, pitted and finely chopped

Preheat the grill. Spread the flat sides of the Ryvita® Fruit Crunch Crispbread with butter, then sprinkle each one with 1 teaspoon of demerara sugar, making sure that it covers the surface. Arrange them on the grill rack and grill for about 1-2 minutes, keeping an eye on them, until the sugar just melts. Take care that they don’t burn! Cool, then break into small chunks and set aside.

Put the raisins into a heatproof bowl and pour over boiling water to cover them. Leave for 2-3 minutes, then drain them thoroughly. (This helps to plump up the raisins). Add the rum and leave to soak for several hours.

When the raisins have soaked for long enough, remove the ice cream from the freezer for 15-20 minutes to soften it, then scoop it into a large mixing bowl. Stir until smooth, then add about ¾ of the Ryvita® crumbs, reserving the remainder for decoration. Add the soaked raisins, along with any rum, and the mango. Stir until evenly mixed.

Transfer the mixture to a freezer-proof container and freeze for 3-4 hours until frozen. Serve, scooped into sundae glasses, sprinkled with the Ryvita® crumbs.

Tip: Make the Ryvita® Fruit Crunch Crispbread crumbs for sprinkling over any bought ice cream to add extra texture and yumminess!

Sometimes the simple ones are the best...

Ryvita® Crackerbread with Strawberries and Ice Cream

For a simple and easy to make dessert why not try combining two scoops of vanilla ice cream with strawberries in between two Ryvita® Crackberbread slices. The light crispness of Ryvita® Crackerbread gives this elegant dish further depth and texture.

ICE CREAM MAKER COMPETITION

THIS COMPETITION IS NOW CLOSED - thanks for all of your entries, our winner will be announced shortly.

Fancy winning an ice cream maker of your own to try out these great recipes? Just let us know your ideas for an ice cream recipe which you think would be great with Ryvita® for adding that extra crunch!

To enter our competition, please click here to tell us your ice cream recipe

Competition closed 12th August 2011. Please take a moment to read our terms and conditions .

Good luck!

For more delicious sweet and savoury Ryvita® recipe ideas click here

Or if you are looking for any other delicious Valentine Warner Ryvita® recipes, why not try some of these...

Steak Tartare on Ryvita® Cracked Black Pepper Crispbread

Ryvita® Sunflower Seed & Oat Crispbread Crumble

Ryvita® Crispbread with New Potato and Broad bean Salad