2 In Food

Milk Tart Ice-cream

Milk-tart Ice-cream

Milk Tart Ice-cream just in time for Heritage day!

SO I got a KRUPS ice-cream maker for my birthday and you will be seeing a serious amount of recipes being shared on the blog from now on!  All my tips and tricks and experiences.  From healthy to the VERY unhealthy ice creams.  I am going to be trying them all!

I found this recipe on Yuppiechef a while ago and they have great tips on how to make this if you do not have an ice-cream maker.

I adjusted it a little bit suit my needs.  One of the first things I realised about making ice-cream is that it just needs proper pre-planning.  Why?

  1.  You need to buy all the ingredients
  2.  Some of the custard needs to cool down before you add it to the machine. That is if you needed to heat it.
  3.  My Ice-cream maker’s bowl needs to be pre-frozen. So I had to leave it in the freezer for 24 hours before I could use it.

 

Print Me!!
Milk-tart Ice-cream
Prep Time 1 day
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
  • 4 egg yolks
  • 750 ml cream
  • 375 ml Milk
  • 15 ml Vanilla Extract
  • 10 ml Cinnamon Powder
  • 250 ml Sugar
Prep Time 1 day
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
  • 4 egg yolks
  • 750 ml cream
  • 375 ml Milk
  • 15 ml Vanilla Extract
  • 10 ml Cinnamon Powder
  • 250 ml Sugar
Instructions
  1. Add the Milk, Cream, Vanilla and Sugar to a pot, heat and stir until the sugar is dissolved.
  2. Whisk the egg yolks together and slowly add this to the milk mixture while continuously stirring. Do not bring this mixture to the boil.
  3. The mixture becomes like a custardy texture (High Viscosity - sticky and thicker)
  4. Let this mixture cool down completely. (I left mine in the fridge overnight)
  5. Bring the machine into action! Add the custard to the machine slowly - following your machine's instructions for making ice-cream.
  6. It should reach a creamy consistency after about half an hour.
  7. And Voila! Enjoy!
Recipe Notes

I enjoyed this ice-cream most right after it came from the ice-cream maker.  It was rich and creamy and the flavours full.

But it stores perfectly well in the freezer if you want to save it for later!

Don't have an Ice-cream maker?  Pour the custard into a freeze-safe bowl, and freeze for an hour or two.  Remove from the freezer and mash the ice-cream with a masher to get rid of crystals that might have formed.  Return it to the freezer and freeze a while longer.

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2 Comments

  • Reply
    Leanne
    September 22, 2016 at 1:17 pm

    Yum! Looks delicious x

    Arum Lilea

    • Reply
      admin
      September 22, 2016 at 7:34 pm

      Let us know if you try it out!

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