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Earlier this week, we discovered that boyband phenomenon One Direction had been talking about us again.

'So what?' we hear you cry... Well, apart from the fact that these nice young lads are doing an amazing job teaching the younger generation about the importance of a proper brew, it was the oddness of the subject: Yorkshire Tea Ice Cream.

When interviewed by Capital FM, they were asked what flavour ice cream they'd like to see invented - and Zayn suggested Yorkshire Tea flavour, an idea Louis got pretty excited about. (Our bit comes up at 4mins 40secs if you don't want to watch it all!)

So it got us thinking - could we? Should we?

Thanks to the culinary expertise of our sister company Bettys, we were able to ask the tutors at Bettys Cookery School a favour...

Step forward, tutor David Haynes, who quickly knocked up a wonderfully subtle Yorkshire Tea ice cream, which we quickly dispatched to the boys.

'But what was it like?' you ask. Well, we could tell you that is was deliciously malty with a lovely aftertaste. Or we could tell you that our expert tea buyers tried it, and commented on the Assam qualities coming out strongly, and the brightness of the East African teas ensuring that aftertaste had an uplifting quality. But, really, the best way would be for you to try it yourself.

To that end, here's David's recipe...

2 egg yolks

½ vanilla pod

310g double cream whipped lightly

60g caster sugar

310g whole milk

2 tablespoons boiling water

3 Yorkshire Tea tea bags

1 tablespoon white sugar

Method

Mix the sugar and boiling water together in a small bowl, add the teabags and brew to make a strong infusion, ideally for about 5 minutes.

Place the whole milk in a pan, then split the vanilla pod, remove the seeds and add to the milk. Gently bring to the boil.

In a bowl mix the 2 egg yolks with the caster sugar and whisk until pale and fluffy.

Pour the milk mixture on to the tea mixture and remove the teabags.

Then pour the milk/tea mixture on to the egg mix and whisk thoroughly.

Return the milk and egg mixture to the pan and bring to 82 degrees (using a thermometer) or allow to thicken and warm (do not boil or the mixture will scramble).

Remove from the heat and strain through a sieve in to a bowl.

Whisk the mixture until it is cool.

Fold in the whipped cream and place in the freezer.

Whisk the mixture every 30 minutes until the ice cream is set...