MILKTART ICE CREAM

4 – 6 servings

Carb Status: GREEN

Ingredients:

2 cups full-cream milk

1 cup cream

6 egg yolks

2 Tbl cinnamon

1 Tbl vanilla essence

1 vanilla pod, opened and seeds scraped out

4 – 6 Tbl xylitol or honey (add more or less depending on your preference)

Good pinch of salt

Method:

– In a saucepan start to heat 1 cup of milk and the cup of cream.

– While this heats up, start to separate your egg yolks into a medium, heat-proof bowl.

– Keep an eye on the milk mixture as it can boil over in an instant. And that really won’t be very therapeutic scraping brown burnt milk off your stove top!

Milktart Ice Cream

– With a whisk beat the yolks until they are all well mixed into a liquid state. In other words, there are no whole yolks.

– Once the milk is just about to boil, and tiny bubbles start coming to the surface. Remove the saucepan from the heat and pour about 1/4 of the mixture over the egg yolks, stirring immediately and vigorously. This step is known as tempering the egg yolks, so they don’t over cook and separate in the mixture.

– Once the hot milk and yolks are well incorporated, gradually add the rest of the hot milk, whisking continuously.

– Next pour the milk yolk mixture back into the saucepan, and return to the heat. Turn the ring down to a medium to low heat and gradually heat up the yolky milk mixture, stirring continuously. The key here is to keep stirring, no matter what. The president can call, and you won’t stop stirring! We’re making ice cream here, this is serious business!

– It will gradually start to thicken up and become a custard consistency. Make sure to keep the temperature to medium low, you don’t want it too hot and the egg starts to cook and separate. However if you feel like you’re getting nowhere after 5 minutes, then gradually turn the heat up. Just remember the golden rule: Keep Stirring!

– Once you have a nice custard consistency, add in the second cup of milk, the cinnamon, xylitol, salt, vanilla essence, and the vanilla pod and it’s seeds. Stir well to combine everything and taste to make sure you’re happy with the sweetness. Don’t make it too sweet, as the flavour changes slightly when it’s cold, and can become too sweet. So aim for slightly on the less sweet side, you can always add a bit more in at a later stage.

– When you’re happy with the flavour, transfer the mixture to a large jug and leave it somwhere to cool for about 15 minutes. I like it in a jug, as it makes it that much easier to pour from a spout rather than straight from the pan into your ice cream machine.

– Then once it’s no longer piping hot, place it in the fridge for at least an hour, or even over night. This is something you could make it advance, and churn the next day just before serving. But I prefer to make it the same day and then leave it in the freezer till it’s needed.

– Once the mixture is cold, get your ice cream machine ready and follow your churners instructions.

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