Milo Ice Cream
  • 8 Egg Yolks
  • 150 g Caster Sugar
  • 500 ml Double Cream
  • 500 ml Full Fat Milk
  • 1 teaspoon Vanilla Paste
  • 45 g Milo
  1. In a large bowl whisk the egg yolks with 100g of the sugar, until the mixture is light in colour. Set aside
  2. 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
  3. 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.
  4. 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
Recipe by Glamorous at