Summer recipe: rocky road sundae

INGREDIENTS
For the marshmallow ice cream

1 vanilla pod, split and seeds scraped out
200ml whole milk
400ml double cream
100g caster sugar
5 egg yolks
55g mini marshmallows
100g glacé cherries, chopped
30g toasted coconut flakes

For the chocolate crunch ice cream

1 vanilla pod
200ml whole milk
400ml double cream
100g caster sugar
5 egg yolks
200g dark chocolate, melted
100g chocolate biscuits, crushed
55g salted peanuts

To finish

1 quantity Chocolate sauce
Chocolate vermicelli, to sprinkle
Halved glacé cherries, to decorate
Method

To make the marshmallow ice cream, place the vanilla seeds, pod halves, milk and cream in a heavy-based saucepan and bring to the boil. Immediately remove from the heat and leave to infuse for 15-20 minutes. Meanwhile whisk together the sugar and egg yolks until light and creamy and doubled in size. Remove the vanilla pod from the milk and cream mixture, bring it to the boil again and then, while still whisking, slowly pour it into the sugar and egg mixture. Return this custard mixture to the pan and over a gentle heat, whisk for a few minutes until the mixture begins to thicken. Set aside until the mixture has cooled completely, then transfer to the fridge to chill. When chilled, add any flavourings to the base and churn in an ice cream machine until frozen (according to manufacturer's instructions). When almost frozen stir in the marshmallows, cherries and coconut flakes. Freeze until needed.

To make the chocolate crunch ice cream, repeat the same process but stir the melted chocolate when cool and freeze as before. When almost frozen, stir in the crushed chocolate biscuits and peanuts. Freeze until needed.

To assemble, put scoops of the marshmallow ice cream in the sundae dishes. Drizzle over some chocolate sauce (warmed if liked) and add a scoop of chocolate crunch ice cream followed by a second scoop of marshmallow ice cream. Sprinkle with chocolate vermicelli and decorate with a few glacé cherries. Serve immediately.
I found this here