Milo Ice Cream Recipe

Everybody loves a good cup of Milo. If you don’t, that’s okay. But you should probably reconsider.

We el-oh-ve-ee-love the stuff at Yuppiechef, and were particularly excited to get our paws on this great recipe for Milo Ice cream from food blogger Tara Booth.

Milo Ice Cream (to make about 1 litre)

3 cups cream (replace with double thick if you dare)
1 cup milk
4 egg yolks
1/2 cup sugar
1 tblsp vanilla (or 2 vanilla pods, split)
Small tub of Milo powder (or a truckload)

1. Combine the cream, milk, sugar and vanilla in a heavy based saucepan and place over low to medium heat.
2. Stirring constantly, heat the mixture until all the sugar has dissolved but do not allow the mixture to boil.
3. In another bowl, whisk the egg yolks. Slowly pour 1 cup of the hot cream mixture into the eggs, whisking constantly. You are tempering the eggs so that they don’t cook when you add them to the hot cream mixture.
4. Add the egg and cream mixture to the saucepan and continue to heat over over low to medium temperatures. 5. The mixture will thicken slowly. It is ready when it coats the back of a spoon.
6. Remove from the heat and allow to cool to room temperature.

The rest of the recipe is based on using the Krups ice cream maker. If you are using something else, like your bare hands, good luck (mwa ha ha). But seriously, it should be simple to adapt for other ice cream makers.

For the best results and the quickest freezing time using the Krups maker, they advise that you allow your ice cream mixture to chill in the fridge for at least 12 hours as well as putting the bowl of the ice cream maker in the freezer for at least 24 hours prior to making your ice cream.

When bowl and mixture are ready plug in and switch on the ice cream maker, then slowly pour the chilled mixture into the bowl and allow it to churn.

Then add the Milo, hooray. The sooner you add it, the more it will dissolve and the more chocolatey the final product will be (but if you like the crunchy bits in your ice cream wait and add it at the final minute).

It will take about 40 minutes for the chilled mixture to change to the consistency of thick soft-serve ice-cream (others might be quicker or slower).

Et Voila.

Thanks to Tara Booth for this great recipe (and here’s her review of the Krups ice cream maker if you’d like to know more about the machine iteself).