Winter or summer, milo is a constant food source in our pantry cupboard. Both Al and I enjoy it but we have very different techniques when it comes to preparing the perfect icy cold glass of milk with milo.
Al is a mixer. He likes to create a real malty choc flavour through all of the milk. I’m a pile on topper. I like to eat it off the top of my milk while it slowly sinks in. Either way, it’s all good and this ice cream recipe, thanks to Sneh at Cooks Republic is easy to make and very satisfying to eat!
What you’ll need
2 cups heavy cream
1 cup milk
3 egg yolks
1 cup brown sugar
4 tablespoons milo
1 teaspoon salt
Sneh also uses 150g milk chocolate in her recipe, but I only had dark chocolate in the fridge so decided to leave it out so as not to interfere with the milo flavour.
First up, make your custard base by heating the milk, cream and salt on medium; stirring occasionally until hot but don’t boil. Remove from heat and cool for approximately 5 minutes.
In a large bowl, whisk together the egg yolks and sugar. Make sure all of the sugar is dissolved. Slowly pour the cream mixture into the yolk mixture stirring constantly. Return the combined mixture to the saucepan on medium-low heat. Cook for about 3 minutes, stirring constantly with a rubber spatula. Make sure you scrape the bottom of the pan to avoid scorching. At the end of 3 minutes, the mixture should start to thicken, if not, just keep stirring. This is the custard base.
Remove the custard from the heat. Put the milo in a large heatproof bowl. Pour over the hot custard and whisk until the mixture is smooth. Pour the custard through a strainer into a clean metal bowl and cool completely.
Cover the bowl with clingfilm and chill in the fridge overnight (or at least 2 hours). When chilled, transfer to your ice cream maker and churn according to the manufacturer’s instructions.