Hugh Fearnley-Whittingstall shares how to whip up a delicious dish!
To make the custard separate eggs and put yolks in a bowl with the sugar, whisk sugar and egg yolks. Heat 200ml of the milk and all the cream in a pan to scalding point. Pour the milk mixture over the egg yolk mixrue, whisking as you go. Return the custard to the saucepan and heat over a gentle heat, stirring constantly until the mixture has thickened to cover the back of a spoon. Remove from the heat and pour into a clean bowl to cool, stirring occasionally to prevent a skin forming.
Cook the peas in boiling water with a couple of sprigs of mint until just tender. Drain the peas, remove the mint and refresh under cold water. Put the peas into a blender along with the crème fraiche and 4 tablespoons of finely chopped mint, blitz until very smooth.
Mix the cooled custard with the pea pureé and pour into an ice cream maker. Churn the mixture in an ice cream maker for approximately 45 minutes and decant and finish in the freezer.