To start, make the chicory root powder – this will make more than you need, but it will keep in an airtight container. You can also buy ready-made chicory root powder, but if you can make it yourself from scratch the flavour is much better. Preheat an oven to 170°C/gas mark 2. Peel the chicory root, cut it into chunks and slice it very finely on a mandolin. Roast the chicory root for 2 hours, frequently stirring. It will turn from white, to yellow, to light brown and so on – stop when it is roughly the colour of roast coffee beans. Leave to cool to room temperature then store in an airtight container – it’s best to grind the chips to a powder in a spice grinder shortly before using them (you will need 25g of powder for this recipe). Sieve the powder before using, and avoid breathing in the dust cloud! For the chicory root ice cream, combine all the ingredients in a pan along with 15g of the chicory root powder. Gently heat the mixture until it reaches 80°C, then pass through a fine sieve and churn in an ice cream maker. Store in the freezer until ready to plate