Dusk would settle in, as would we in our old fashioned ward. Nine metal beds lined up facing each other and one by the door for the very ill. It was all relative, as this was a school infirmary and the usual complaints were coughs, colds and the occasional Streptoccocol throat that warranted the bed by the door. At 6.30, our faded flowery quilts pulled up tight and pillows plumped for the night, Nurse would come round for bedtime drinks orders. The universal request was MILO! The malted granules would float on the cold milk, no one wanted it hot, and we’d spoon them off, one crunchy mouthful after another reluctantly finishing the milk.
This treat was strictly for pupils that were ill. You could go terms without a sniff of a bedtime drink and so for all of us Milo became a real treat. As nostalgia beckoned I’ve made a creamy, malted version of that drink, with just a sprinkle of Milo to finish the top.
- 8 Egg Yolks
- 150 g Caster Sugar
- 500 ml Double Cream
- 500 ml Full Fat Milk
- 1 teaspoon Vanilla Paste
- 45 g Milo
- In a large bowl whisk the egg yolks with 100g of the sugar, until the mixture is light in colour. Set aside
- Put the cream, milk, the remainder of the sugar, milo and vanilla into a saucepan over and moderate heat and bring just to a boil. Remove from the heat and allow to cool for a couple of minutes
- Whisking the eggs continually, pour the cream mixture into the eggs, then pour back into the saucepan and stir continuously over a moderate heat until the custard thickens and coats the back of the spoon.
- Pour into a bowl and cover directly onto the custard with cling film to stop a skin forming. Once cool place in an Ice Cream churner and Churn for the required time. Eat immediately or place in an airtight container in the freezer. Serve sprinkled with a little Milo
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