Easy Horlicks Ice Cream Recipe

This easy Horlicks ice cream recipe makes the perfect malted milk ice cream, and is super easy, too.

Much like my Milo ice cream recipe, this Horlicks ice cream is made with as few ingredients as possible. The only differences are that we're using Horlicks in the recipe (of course), and adding a little sugar to the mixture as Horlicks itself isn't as sweetened as Milo, so the sweetness of the ice cream needs a little extra help.

When you're first mixing the Horlicks with the cream and milk while cold, it'll be a little lumpy. But once you turn the heat on and keep stirring, it all dissolves in smoothly.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

400ml full fat/whole milk

150ml double cream

200g Horlicks powder

3 egg yolks
35g caster sugar

1/3 tsp cornflour

Method:

1. Add the milk and cream to a saucepan and whisk in the Horlicks. Switch on the heat to medium and heat until steaming and almost starting to simmer, stirring continuously so the Horlicks fully dissolves.

2. Once the Horlicks mixture is smooth and lump-free and you're waiting for it to heat up, whisk the egg yolks, caster sugar and cornflour together in a separate large heatproof bowl.

3. When the Horlicks milk is steaming hot, pour it over your egg yolk mixture, stirring vigorously the whole time. Then pour the combined mixture through a sieve and back into the saucepan, discarding any bits of egg that are in the sieve (there might not be any).

4. Keep stirring over a medium heat until the mixture thickens a little, enough to coat the back of a spoon.

5. Take off the heat and pour through a sieve over a bowl to get rid of any bits of egg that solidified (you may not have any, but just in case). Leave to cool completely, stirring occasionally to prevent a milk skin from forming. You can speed this up by placing the bowl into a bigger bowl that has ice water in it.

6. Pour into your ice cream maker and switch it on according to your machine's instructions.

7.  Once done, transfer the ice cream to your container, and freeze for at least four hours until firm enough to scoop.

Enjoy, and have fun.