Milo Ice Cream


Makes about 1 liter

Adapted from Honest Cooking

Milo Ice Cream, Chocolate, Lauren Monaco Illustration

Ingredients
1 1/4 cup milo powder
1 cup whole milk
2 cups heavy cream (> 35% fat)
1/2 cup sugar
1/8 tsp sea salt
5 large egg yolks
1 teaspoon vanilla
extra milo for topping

Pour heavy cream into a mixing bowl set up over an ice bath.

In a saucepan, add milo powder, milk, sugar, and salt and stir together over medium heat until the sugar has dissolved. Let cool slightly so it is not too hot, but still warm.

In a separate bowl, gently whisk the egg yolks. Gradually pour some of the milo mixture into the yolks, whisking constantly. Pour milo and egg mixture back into the saucepan.

Stir milo and egg mixture over low heat, stirring constantly until the mixture thickly coats the back of a spoon (temperature should reach 160-170 degrees F).

Strain mixture into the mixing bowl with the heavy cream. Stir in vanilla extract. Let mixture cool to room temperature over ice bath. Cover and chill for at least 4 hours, preferably overnight.

Churn mixture in ice cream maker and freeze in airtight container. When serving, top with more milo powder!

Optional: Stir in extra milo powder in the soft serve stage after freezing in ice cream maker.

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