For my little son, he doesn't need fancy ice cream, he just likes this creamy Milo ice cream. The other day, he requested to buy some for him, but i decided to make my own Milo ice cream since i still have leftover whipping cream that going to expire soon.
This time i decided to use egg yolks method, it did turned out more creamy, yum!
Milo Ice Cream美禄冰淇淋
1 cup Nestle Milo Powder
1 cup fresh milk
1 cup UHT whipping cream (I use Anchor brand)
1/4cup caster sugar
1/4cup full cream sweetened condensed milk (I use F&N brand)
5 large egg yolks
1/2tsp vanilla extract
Method
- Combine Milo powder, fresh milk, sugar and vanilla extract in a saucepan over medium low heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat (when you see bubbles at the side of the pan).
- In a mixing bowl, whisk the egg yolks until light (with a hand balloon whisk). Temper the milo milk mixture (no. 1) into the eggs, gradually adding small amounts, until about 1/3 of the mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
- Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Strain through a fine mesh sieve into a clean mixing bowl.
- Stir in UHT whipping cream and condensed milk, stir to mix well. Once the mixture cools to room temperature, cover and chill in the refrigerator for 3-4hrs.
- Pour into an ice cream maker and churn according to manufacturer instructions, took about 45mins. Chill in freezer in an airtight container until needed.
Recipe by Sonia a.k.a Nasi Lemak Lover
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This post is linked to the event Little Thumbs Up (Sep 2015 : Milo) organised and hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.
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