Milk Tart Ice-cream

500 g Vanilla custard
3 egg yolks
250 ml Icing sugar
5 ml vanilla essence
3 egg whites
250 ml cream
100g coconut biscuits, broken into bite size pieces
Cinnamon to dust

Mix the custard, egg yolks, icing sugar and vanilla essence together. Beat egg whites until stiff peaks form. In a separate bowl beat the cream and fold the custard mixture together in with the beaten egg whites.  Lastly fold in the chopped biscuits. Pour into a suitable container.  Dust with cinnamon and place in a deepfreeze for about 6 hours or until it has frozen. Scoop into balls using an ice-cream scoop. Serve sprinkled with extra cinnamon.

Hints and Tips
Change the ice-cream flavour to cream cheese ice-cream by substituting the vanilla custard with 250g plain cream cheese.

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