Makes about one litre

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.