Milk-tart ice cream with Marie biscuit crumble
- 600ml milk
- 5ml (1 tsp) ground cinnamon + extra, to dust
- 2,5ml (½ tsp) ground nutmeg
- 6 large egg yolks
- 160g castor sugar
- 30ml (2 tbsp) custard powder
- 600ml fresh cream
- 5ml (1 tsp) salt
- 100g Bakers Original Marie
- biscuits, crumbled + extra, to serve
Add the milk, cinnamon and nutmeg to a medium saucepan, and heat over high heat until the milk produces steam and small bubbles form. Just before the milk mixture boils, remove from heat.
Place the egg yolks, castor sugar and custard powder in a bowl and beat until pale and fluffy, about 3 minutes.
Slowly add the hot milk mixture to the egg yolk and sugar mixture. Return to the saucepan and, over very low heat, stir constantly until the custard thickens and coats the back of a spoon. Remove from heat and stir the cream through the custard. Set aside and allow to cool completely, 1 hour.
Once the mixture has cooled, churn in an ice-cream maker according to manufacturer’s instructions. Alternatively, if an ice-cream maker is not available, place the mixture in a freezer-proof container in the freezer and whisk every hour to break up any ice crystals that may form, until frozen. When the ice cream has thickened, stir through the crumbled Marie biscuits and allow to freeze overnight.
Remove the ice cream from the freezer 10 minutes before serving to allow it to soften a little. Scoop into balls, dust with ground cinnamon and serve with extra crumbled Marie biscuits on top.