As promised last week I have a divine dessert for you today and it is inspired by one of our favourite puddings here in S.A. Milk tart is a South African classic – a pastry shell filled with custard, baked and then topped with cinnamon. The only dessert my kids ever ask for these days though is ice cream, so I decided to play around and combine the two. The result – an easy no-churn ice cream with all the flavour of a milk tart, winning!
If you are entertaining and need a dessert that can be made quickly and ahead of time then this here milk tart ice cream is for you. I have nothing against making ice cream in the “traditional” way, I love it in fact! But if you don’t have an ice cream maker or time is really short then this is a great option. Simply whip it together, pop it in the freezer overnight and dessert is sorted!
Treat your guests (or yourself) even more and serve this creamy ice cream in crunchy sugar cones dipped in white chocolate, the combination is absolutely heavenly! It’s the perfect thing to serve after your next braai and definitely a recipe to try this summer.
- White chocolate can seize easily during melting. To prevent this simply chop the chocolate up finely and place in a clean, dry bowl over another bowl of boiled (not boiling) water. Stir with a fork until the chocolate has melted.
NO CHURN MILK TART ICE CREAM
For the ice cream:
- 1 whole cinnamon stick
- 280ml full cream milk
- 4 tsp instant custard powder
- 1 x 385g condensed milk
- ½ tsp vanilla paste
- 250ml whipping cream
For the sugar cones:
- 80g white chocolate, finely chopped
- 6 sugar cones
1.) Place the cinnamon stick and 250ml of the milk in a small saucepan. Bring to boil. As soon as bubbles appear take the saucepan off the heat and set aside to cool.
2.) Mix the custard powder with the remaining 30ml (2 tbsp) milk until smooth. Remove the cinnamon stick from the cooled milk and whisk in the custard powder mixture. Return the saucepan to the heat and whisk for a few minutes until the custard has thickened.
3.) Transfer the custard to a large mixing bowl. Leave to cool for 5 minutes. Add the condensed milk and vanilla paste and use an electric beater to beat at high speed for a minute.
4.) In separate bowl, whisk the cream until stiff. Add the custard mixture in a thin constant stream while whisking. As soon as everything is incorporated stop mixing.
5.) Transfer the mixture to a freezer proof container and freeze overnight or until solid.
6.) To make the cones: melt the white chocolate. Dip the top of each sugar cone in the chocolate, allow the excess to drip off and set aside to dry. Divide the remaining melted white chocolate between the six cone, dropping about half a teaspoon into the bottom of each cone.