Milo Gelato - Easy, all Cream Milo Ice Cream

 

This week I’ll be sharing with you the most amazing Milo ice cream recipe ever! No it is not too cold for ice cream and besides after my last few savoury recipes, it’s time for something sweet and delicious. This is an all cream ice cream, usually ice cream has a custard base but this is a very straight forward recipe.

Milo Gelato

I got a taste of this and I couldn’t believe that it was not a custard based dessert. Silky Smooth & creamy to the 9’s an all-out jaw dropper.

You’ll Need:

·         150ml Scalded Full Cream Milk

·         150g White Sugar

·         5ml Vanilla Extract

·         1150g Milo – I know it sounds like a lot but the flavour dissipates in all the cream

·         50g Milo – reserved for just before setting

·         25g Cacao –sifted twice

·         800ml Fresh Cream - chilled

Method:

In a small pot on the stove bring the milk, sugar, cacao and Milo to simmering point, stirring till everything is dissolved, immediately remove it from the heat and cover the milk directly with some cling wrap to stop a skin form forming. Leave to cool completely before lightly whipping the cream to soft peak stage along with the vanilla, now fold it through cooled milk mixture and pour everything into an ice cream machine and follow the manufactures instructions. When it’s done churning and you’re about to spoon it into a freezer proof container, that’s when you sprinkle in the extra 50g of Milo. With every spoon just sprinkle some Milo over, even out the surface of the tub your freezing it in and place it in the freezer for 4 -6 hours or till set.

Serving Suggestion: Few scoops with Kit Kat bars

If making by hand: Cool the heated milk mixture completely before adding the chilled cream. Whisk well to incorporate and pour everything into a freezer proof container. Take the container out every 30 minutes, whisking the contents with an electric whisk for a minute or two on high, return to the freezer. Repeat this process 4 – 5 times before leaving it to freeze till set (This will break down the ice crystals that form during freezing). This will ensure a nice, smooth and creamy texture. 

You can easily spruce this recipe up, by adding crushed up Romany Creams, ginger biscuits and basically anything you can think of. Whatever you like you can add. The milo can also be replaced with chocolate Horlicks which is just as amazing. I love to make two batches and swirl or layer the two flavours together just before it goes into the deep freezer

 

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