Michael and Rachel's

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Malteser Ice Cream

Updated: 25 Apr 2015

Ingredients

  • 180ml whipping cream
  • 180ml whole milk
  • 1 vanilla pod slit down the centre
  • 4 egg yolks
  • 65g caster sugar
  • 50g horlicks
  • 125g maltesers, halved (plus extra to serve)

Makes 500ml ice cream - 6 portions / 1 medium tupperware

Method

  1. Whip the cream until fairly stiff then place in a saucepan with the milk, horlicks powder, and whole vanilla pods. Gently bring to the boil then take off the heat and remove the vanilla pods. Scrape out the seeds and add them back to the mixture. Gently start to heat again.
  2. Beat together the egg yolks and caster sugar until thick and frothy.
  3. Once the milk mixture is almost boiling again, turn off the heat (but leave the saucepan on the hob). Add the egg mixture and whisk together for a few minutes.
  4. Once it has started to thicken (like custard) remove from the heat entirely and allow to cool. Chill until completely cold.
  5. Turn on the ice cream maker for 25 minutes. Pour in the chilled mixture with the paddle running. Add the maltesers using a spoon.
  6. Place in a suitable container and freeze once the machine has finished churning. Serve with additional maltesers on top, if desired.