Have you ever wondered what to do when your ice cream is so melted that it will be a block of ice when refrozen or you are craving a warm custard and need a quick custard solution?

The answer is to use any flavour of Elato ice cream and convert it to custard by using cornflour (or tapioca starch if gluten free) to thicken it.

Ingredients to serve for 2

1/2 cup melted ice cream (100g)

1/2 tsp cornflour (2g) for a thick custard and 1/4 tsp (1g) for a thin custard

Method

1. Melt ice cream in a pot on the stove if not already melted. Microwave can be used too but then you will need to heat and stir the cornflour/tapioca starch a few times, which is a bit annoying for me.
2. Measure the cornflour/tapioca starch into a bowl and mix with a small amount of water to make it into a smooth mix known as a slurry.
3. When the ice cream is warm in the pot, add the cornflour/tapioca starch mix in the water.
4. Continue heating until thick or boiling. The tapioca starch thickens at a lower temperature than the cornflour. So it doesn't need to boil
5. Serve immediately when warm or let cool and firm up in the fridge for serving later.

Enjoy!