Milk tart ice cream

Recipe from: 14 July 2015
recipes, lchf, banting

Ingredients 8
Time 20 min + freezing time
  • 2
    full-cream milk
  • 1
  • 6
    egg yolks
  • 2
  • 1
    vanilla essence
  • 1
    vanilla pod, opened and seeds scraped out
  • 4 – 6 tablespoons xylitol or honey (add more or less depending on your preference)
  • good pinch of salt



In a saucepan, start to heat the cup of milk and the cup of cream. While this heats up, start to separate the egg yolks into a medium, heat-proof bowl. Keep an eye on the milk mixture as it can boil over in an instant.

With a whisk, beat the yolks until they are all well mixed into a liquid state.
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 overcook 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 down to a medium to low heat and gradually heat up the yolky milk mixture, stirring continuously. The key is to keep stirring.

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 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 easier to pour from a spout rather than straight from the pan into your ice cream machine.

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 in advance, and churn the next day just before serving. I prefer to make it the same day and then leave it in the freezer until needed.

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

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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Read more on: lchf  |  banting  |  recipes

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