A sweet and delicious recipe for homemade Maltesers Ice Cream
750 ml (3 C) cream
1 vanilla pod, seeds scraped
4 egg yolks
15 ml (1 T) custard powder
65 ml (¼ C) sugar
2 x 120 g bags of Maltesers
In a medium saucepan heat 500 ml (2 C) of the cream and the vanilla seeds.
In a medium bowl whisk together the egg yolks, custard powder and sugar.
Pour the hot cream over the egg yolk mixture, whisking well to blend.
Strain the custard back in the saucepan.
Over medium heat whisk the custard until it thickens.
Whip the remaining 250 ml (1 C) of cream to soft peak and then fold into the cooled custard.
Take one bag of Maltesers and crush roughly with the back of a wooden spoon. Stir the crumbled Maltesers into the custard.
Pour the custard into a freezer-safe container and freeze until firm.
To serve, turn out the ice cream about 15 minutes before serving. Decorate using the second bag of Maltesers.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor