Ingredients

• 300ml/10½fl oz full-fat milk
• 200ml/7fl oz double cream
• 75g/2½oz caster sugar
• 6 free-range egg yolks
• 3 chocolate and peanut bars
• chopped
• 200g/7oz plain flour
• plus extra for dusting
• 150g/5½oz unsalted butter
• chopped
• 75g/2½oz caster sugar
• 2 free-range egg yolks
• 400g/14oz fresh blueberries
• 1 vanilla pod
• split in half lengthways
• seeds scraped out
• 2 tbsp cornflour
• 1 lemon
• juice only
• 2 tbsp demerara sugar

Directions

• For the instant chocolate ice cream
• heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy.
• Slowly pour the warm cream mixture onto the egg mixture
• whisking continuously.
• Return the mixture to the saucepan and continue to cook over a low heat
• whisking continuously
• until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool
• then chill in the fridge.
• Transfer the chilled custard to an ice cream machine and churn until frozen
• then freeze until needed in an airtight container.
• For the galettes
• in a bowl
• rub together the flour
• butter and 25g/1oz of the caster sugar using your fingertips
• until the mixture resembles breadcrumbs.
• Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc
• then wrap in cling film and chill in the fridge for 30 minutes.
• Meanwhile
• in a bowl
• stir together the blueberries
• vanilla seeds
• cornflour
• lemon juice and the remaining caster sugar. Set aside.
• Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases
• then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Bake the galettes in the oven for 20-25 minutes
• or until crisp and golden-brown.
• To serve
• place the warm galettes on serving plates and place a scoop of ice cream on top of each.