Can you make Milo better? Yes - and this rich, creamy and oh-so-delicious ice-cream is exactly that! This is a recipe that I saw on Nigella Lawson's website (link here: http://www.nigella.com/recipes/view/milo-ice-cream-4834), and despite my disdain at Nigella's overt food porn act, I myself was almost tempted to start licking the spatula and swirling my finger in the melted chocolate and sucking it off - this ice-cream is THAT good!
|Just looking at this makes my mouth water...|
600mL thickened cream
6 egg yolks
1/2 cup caster sugar
1 cup Milo
50g melted dark chocolate - make it the good 70% stuff!
3 extra tablespoons of Milo
1. In a bowl, lightly whisk the egg yolks with the sugar. Add the Milo and whisk together for a minute or two. It'll get really thick!
2. Pour the cream into a saucepan and heat over low heat - do not let it boil!!
3. When the cream is warm, take it off the heat and add it to the egg yolk mix, whisking to combine.
4. Return the mixture to the saucepan and stir over very low heat until the custard thickens considerably - it won't take long, only a few minutes.
5. Remove from the heat and put it in a cold water bath in the sink to let it go down to room temperature. When it does, transfer to the fridge so that the custard is completely cold before you churn it. Leave if for overnight, but if you don't have time, put it in the freezer for 45 minutes or so.
6. Remove mixture from the fridge and churn in your ice-cream maker. At the last few minutes of churning, add the extra tablespoons of Milo. It will get it to soft serve consistency, so remove from the machine into a container and return to freezer for a little longer if you can resist eating it right then and there!
When serving, scoop into a bowl and sprinkle a little more Milo over the top - tasting this for the first time, it took me right back to my childhood!