Milo Ice Cream

Milo Ice Cream

  • 1 c. whole milk (1/4 c. cream + 3/4 c. skim milk)
  • 1/2 c. milo powder
  • 1/4 c. granulated sugar
  • pinch of salt
  • 1 t. vanilla bean paste
  • 2 c. heavy cream
  • 5 egg yolks
  • Optional: swirl with milo ganache

On the stove, warm 1 c. cream, milk, milo, sugar, salt, and vanilla. Pour remaining cup of cream in a large bowl over a prepared ice bath. In another large bowl, whisk together the yolks. When the milk mixture has been warmed thoroughly, slowly whisk it into the yolks. Pour the mixture back into the pot, and return it to the heat. Cook on medium, stirring continuously until the mixture has coated the spoon. Strain the milk and egg mixture into the ice-bathing cream. Stir until cooled, and then refrigerate for at least 4-5+ hours before churning.


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