How to make smoked charcoal ice cream

This ice cream takes inspiration from the great fire of London as well as the capital’s murky past.

It has smoky, woody smells and flavours.

Combine it with a strawberry coulis and black sugar pearls to make it even more gruesome.

Ingredients (makes enough for 15 servings)

• 1000g Whole Milk

• 300g Double Cream

• 5g Activated Coconut Charcoal

• 4 Drops Liquid Smoke

• 160g Egg Yolk

• 260g Sugar

Method

Whisk the egg yolks and sugar together by hand until light and fluffy. Once done, set aside.

Bring the milk, cream, activated coconut charcoal and liquid smoke to the boil in a suitably sized pan. Remove from heat, and immediately pour 1/3rd of the milk mix onto the egg and sugar mix and whisk well. Return the egg mix to the pan with the milk, and using a silicone spatula, stir constantly over a low heat.

Cook the charcoal custard until it reaches 83oc, or until it coats the back of a spoon. Remove from the heat and pour through a sieve.

Transfer the cooked custard into an ice cream machine, and churn until it reaches a temperature of -18oc. Transfer the ice cream to a freezer safe air tight container for the perfect ice cream moment.

Bompas & Parr have partnered with Merlin Entertainments to create ice creams inspired by iconic London attractions including the Coca-Cola London Eye, the London Dungeon, SEA LIFE London, Shrek’s Adventure! London and Madame Tussauds which are available to London Big Ticket holders on select days throughout the summer. Find out more at londonbigticket.com.