No-churn milk tart ice cream

SERVES: 4 TIME TO MAKE: Less than 1 hour

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INGREDIENTS

No-churn milk tart ice cream

  • 500 ml PnP cream
  • 2 vanilla pods, seeds only
  • 385 grams PnP condensed milk
  • 1 large egg yolk
  • 30 ml PnP ground cinnamon
  • 3 ml PnP ground nutmeg

Milk tart cocktail

  • 125 ml PnP cream
  • 125 ml PnP milk
  • 60 ml PnP condensed milk
  • 60 ml brandy
  • 3 ml cinnamon liqueur

Milk tart cigars

  • 200 grams PnP phyllo pastry
  • 1 extra large PnP egg, beaten
  • 30 ml basic crème patisserie, see
    Spiced surprise cupcake recipe
  • 1 glug PnP sunflower oil, for deep-frying
  • 1 cup cinnamon sugar, for dusting, to serve

METHOD

No-churn milk tart ice cream

  • Place a Pyrex container in the freezer to chill. 
  • Whip cream with the seeds of vanilla pods to stiff peaks. 
  • Slowly add condensed milk and mix well. 
  • Whisk in 1 large egg yolk and mix well. 
  • Fold in ground cinnamon and nutmeg. 
  • Spoon into chilled dish. 
  • Freeze overnight or until solid.

Milk tart cocktail

  • Mix cream and milk, condensed milk and brandy and cinnamon liqueur. 
  • Chill in fridge. 
  • Serve over crushed ice with a stick of cinnamon.

Milk tart cigars

  • Slice PnP phyllo pastry sheets into 12cm x 12cm squares.
  • Place 2 individual squares on top of each other and brush with beaten egg.
  • Place basic crème patisserie 2cm from the top of each square. 
  • Roll tightly into a cigar shape, folding edges in. 
  • Brush edges with more egg and deep-fry in heated oil. 
  • Drain on kitchen towel, dust with cinnamon sugar and serve.