Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.In winter my gran insisted I drank Horlicks at bedtime. Though it hasn't been as popular as it was when I was growing up, I did get a sense that the malty drink was making a bit of a comeback last year. For the sauce here I've used another taste of childhood - sweetened condensed milk - to make a great caramel sauce. Although some people make this sauce simply by boiling the unopened can in water for a couple of hours, I'd recommend opening the can and caramelising the milk in a pan as below.
400ml milk - gold top, Guernsey or Jersey
150g Horlicks
400ml Jersey or double cream
6 egg yolks (save the whites and freeze them for a recipe in few weeks)
100g caster sugar
200ml can of Carnation condensed milk
For the caramel sauce pour the condensed milk into a double-boiler, put the lid on, bring the water to the boil and cook the sauce on a low heat for 40 to 50 minutes, stirring occasionally. When it's thick and a light-caramel colour remove from the heat and beat until smooth.
Put the milk into a saucepan, bring to the boil and whisk in the Horlicks until dissolved. Whisk the egg yolks and sugar together then pour the milk on and whisk well. Return to the pan on a very low heat and cook for about 5 minutes, stirring constantly using a whisk, but don't let it boil. Remove from the heat and whisk in the cream. Leave to cool then churn in an ice-cream machine. If you're not eating immediately, transfer to a container and freeze until needed. Serve with the caramel sauce.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments