Rich Chocolate Homemade Milo Ice Cream
I recently bought and ice cream maker from YuppieChef after receiving a very fortuitous voucher in my Eat Out Conference goodie bag. It goes without saying that one doesn’t buy a new machine without doing some research and I found that this one from Krups is very good value for money and gives you a perfectly good introduction into ice cream making.
And the research doesn’t stop there…once you have the machine you obviously need a recipe and I found this one over here written by Tara Booth which I have adjusted since I can’t afford a tin of Milo. I found that Milo have recently started selling sachets for R3,99 that makes 2 cups of Milo so I used one of these during churning together with about 60ml of Nomu Skinny Hot Chocolate and added the last sachet about a minute before I turned the machine off which gave me lots of cruchy bits :). So, without any further ado, here is the recipe.
Milo Ice Cream
3 cups cream (replace with double thick if you dare)
1 cup milk
4 egg yolks
1/2 cup sugar
1 tblsp vanilla (or 2 vanilla pods, split)
Small tub of Milo powder (or a truckload)
1. Combine the cream, milk, sugar and vanilla in a heavy based saucepan and place over low to medium heat.
2. Stirring constantly, heat the mixture until all the sugar has dissolved but do not allow the mixture to boil.
3. In another bowl, whisk the egg yolks. Slowly pour 1 cup of the hot cream mixture into the eggs, whisking constantly. You are tempering the eggs so that they don’t cook when you add them to the hot cream mixture.
4. Add the egg and cream mixture to the saucepan and continue to heat over over low to medium temperatures.
5. The mixture will thicken slowly. It is ready when it coats the back of a spoon.
6. Remove from the heat and allow to cool to room temperature.
The rest of the recipe is based on using the Krups ice cream maker. If you are using something else, like your bare hands, good luck (mwa ha ha). But seriously, it should be simple to adapt for other ice cream makers.
For the best results and the quickest freezing time using the Krups maker, they advise that you allow your ice cream mixture to chill in the fridge for at least 12 hours as well as putting the bowl of the ice cream maker in the freezer for at least 24 hours prior to making your ice cream.
When bowl and mixture are ready plug in and switch on the ice cream maker, then slowly pour the chilled mixture into the bowl and allow it to churn.
Then add the Milo, hooray. The sooner you add it, the more it will dissolve and the more chocolatey the final product will be (but if you like the crunchy bits in your ice cream wait and add it at the final minute).