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 dare.
- 100 gm milk chocolate, melted
- 25 gm puffed rice, plus extra to serve
- 450 ml milk
- 100 gm malted milk powder, or to taste, plus extra to serve
- Scraped seeds of 1 vanilla bean
- 600 ml pouring cream
- 300 ml milk
- 6 egg yolks
- 110 gm (½ cup) raw caster sugar
- 150 gm malted milk powder
- 230 gm dark chocolate (56% cocoa solids), finely chopped
- 1For 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.
- 2Stir milk chocolate and rice puffs in a bowl to coat, spread on a tray and refrigerate until chilled, then break into shards.
- 3Bring 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.