![]() Take about two table spoons of the milk and cream mix and add it to the tapioca starch and mix it well to form a slurry.Īdd the brown sugar, milo powder and glucose syrup if using to the milk and cream mix. Measure out the tapioca starch and add it to a small bowl. Put the milk and cream into a small saucepan. ![]() Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minuet! How to make Milo ice cream You can substitute with the same amount of light corn syrup or powdered dextrose. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. You can get in from specialty baking shops, online and some supermarkets. Glycose syrup (optional): also called confectioner’s glucose. You can substitute with arrowroot powder or with corn flour at a pinch in the same quantity. Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. You can replace it with white sugar if you prefer, but your ice cream will be sweeter. I don't recommend using low fat milk, it will make your ice cream icier.īrown sugar: although Milo can be relatively high in sugar, its not enough on its own and some brown sugar helps with the taste and texture of this ice cream. It needs to have a fat content of around 3.5%. You could also use heavy cream or heavy whipping cream. If you can't get Milo you can substitute with Ovaltine or with a mix of drinking chocolate and malted milk powder.Ĭream: this recipe uses thickened cream with a fat content of around 34%. Milo: is a type of chocolate malted milk drink.
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