Easy Milo Ice Cream Recipe (5 Ingredients)

This easy Milo ice cream recipe only needs five ingredients to bring together.

The base of my Milo ice cream recipe is a simple custard base with egg yolks, cream and milk. The cornflour helps stop the egg yolks from scrambling when heated with the milk, and also adds a little extra thickening power.

Because the Milo is already sweet enough, for me, I don't add any additional sugar to the ice cream mixture. But feel free to give it a taste once you've finished cooking the custard and stir a little more in before it cools.

Of course, I served my Milo ice cream with an extra spoonful of Milo on top like a Milo dinosaur, but this step is totally optional.

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
250g Milo powder
3 egg yolks
1/3 tsp cornflour

Method:

1. Add the milk and cream to a saucepan and whisk in the Milo. Switch on the heat to medium and heat until steaming and almost starting to simmer.

2. While you're waiting for the Milo milk to heat up, whisk the egg yolks and cornflour together in a separate large heatproof bowl.

3. Once the Milo milk is steaming hot, pour it over your egg yolk mixture, stirring vigorously the whole time. Then pour the combined mixture back into the saucepan.

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.