This sundae is inspired by our love of Coco Pops and chocolate
crackles. There's an element of both in the mix and it all adds up
to a chocolate-cereal lover's delight. Eat it for breakfast if you
100 gmmilk chocolate, melted25 gmpuffed rice, plus extra to serve450 mlmilk100 gmmalted milk powder, or to taste, plus extra to serveScrapedseeds of 1 vanilla beanChoc-malt ice-cream600 mlpouring cream300 mlmilk6egg yolks110 gm(½ cup) raw caster sugar150 gmmalted milk powder230 gmdark chocolate (56% cocoa solids), finely chopped
For choc-malt ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat, then remove. Whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), whisk in malt then, whisking continuously, pour in cream mixture and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Whisk in chocolate, transfer to a bowl and cool to room temperature. Churn in an ice-cream machine and freeze until required. Makes about 1.5 litres.
Stir milk chocolate and rice puffs in a bowl to coat, spread on a tray and refrigerate until chilled, then break into shards.
Bring milk, malt powder and vanilla to the simmer in a saucepan over medium-high heat, whisk until frothy, then keep warm. Spoon a little malt powder into serving glasses and top with a little chocolate-coated puffed rice. Top with scoops of ice-cream, more malt and puffed rice and serve with warm malted milk to pour on top.