Milk Tart Ice Cream

There are more milk tart recipes than you can swing a stick at. Growing up, my Mother’s crustless milk tart made was made with such regularity yet we loved it as much as the first time we met with it’s wobbly soft custard-ness. It’s her go-to recipe for last minute guests or Sunday afternoon tea. Being a little besotted with ice cream, I’ve used all those deliciously local flavours for my milk tart ice cream. It’s an easy no-churn recipe that anyone can make.

Ice cream is the perfect make-ahead dessert. The combination of cinnamon ice cream and brandy-soaked fruit is lovely paired with a traditional steamed Christmas pud. For casual poolside entertaining, ice cream wafer- sandwiches will do the trick. You may also like this Peppermint crisp ice cream pudding cake. In the 6 years of blogging, it has been a winning recipe, made over, and over and over….

Milk Tart Ice Cream

Serves 10

750 ml (3 cups) fresh cream
1 vanilla bean, seeds scraped or 7.5 ml vanilla paste
2 cinnamon sticks
2.5 ml (1/2 teaspoon) ground cinnamon
385 g condensed milk, chilled

Place 250 ml cream, the vanilla bean, cinnamon sticks and ground cinnamon in a saucepan. Bring the cream up to the boil and reduce down by half. Remove from the heat and set aside to infuse for at least 15 minutes. Strain the mixture and discard the solids. Refrigerate until completely chilled.

In the bowl of an electric mixer, whisk together the cinnamon cream, the remaining 500 ml whipping cream, and condensed milk, until the cream holds a peak. Transfer the ice cream to a suitable container and freeze overnight.

To serve, set the ice cream on the counter for about 5 minutes before rolling out scoops.

More ice cream recipe to love:

Condensed milk coffee ice cream

Oreo and peppermint crisp ice cream

Black sesame and liquorice ice cream