Crushed digestive biscuits give this ice cream a lovely savoury edge and a bit of crunch - perfect comfort food for when you're feeling a bit blue.
- 500ml double cream
- 150g caster sugar
- Pinch salt
- Vanilla bean
- 6 digestive biscuits, crushed into crumbs
Combine the cream, sugar and salt in a large bowl. Split the vanilla bean in half and scrape out the seeds. Stir into the cream.
Pour the mixture into an ice cream maker or into a freezer-proof container. Churn according to manufacturer's instructions or freeze for 3-4 hours, stirring in the digestive crumbs around halfway through churning or freezing time.