How to make milk tart ice cream
Makes: ±1.5 litres
375 ml milk
750 ml cream
2 squirts Nomu vanilla paste
1 cinnamon stick
5 ml ground cinnamon
250 ml sugar
4 large egg yolks
15 ml cinnamon
1. Make sure you have chilled your Ice Cream Maker’s bowl in the freezer for at least 24 hours.
2. Heat milk, cream, vanilla, cinnamon, sugar until sugar dissolves and the mixture is steaming but not boiling.
3. Whisk the eggs into a large bowl and slowly add the milk mixture. Pour custard mixture back into the pot over low heat stirring continuously until slightly viscous (this should take about 10 minutes – it must lightly coat the back of a spoon).
4. Keep a watchful eye and don’t bring the boil.
5. Pour into a dish and allow to chill completely in the fridge before adding to the ice-cream churner (try and make the custard the night before for a good chill session). If you don’t have an ice cream maker, follow the steps in this recipe, after you’ve made your milk tart ice cream custard and left it to chill.
6. The mixture should take ± 30 minutes to become a voluminous soft serve consistency.
7. Pour into a container in layers sprinkled with cinnamon and make swirls with a spoon to create a marble effect.
8. Freeze until ready to serve. Sprinkle with more cinnamon!
Some other flavour ideas:
- Leave out the cinnamon for simple, deliciously creamy vanilla ice-cream.
- Play around with teas and infuse in the milk mixture. Chai, Rooibos and Earl Grey all taste delicious.
- When ice-cream is soft serve consistency, swirl in some room temperature melted chocolate and chopped toasted hazelnuts.
What’s your favourite homemade ice cream flavour creation? We’d love to be inspired by you.