Milkos are by far my favourite sweet, not just because of their sweet vanilla taste, but because of the memories they evoke. I'd beg my parents for one after every swimming class and, when I got a bit older, I'd save my five cent pieces to buy Milkos whenever and wherever I could. (Wait… I still do that.) This ice-cream is a scoop of childhood memories, it's a scoop of pure, simple happiness.
400g condensed milk
2/3 cup powdered milk
1/3 cup malted milk powder
1/2 teaspoon vanilla bean paste
1/4 cup caster sugar
6 egg yolks
What to do:
Place the egg yolks and sugar in a medium-sized bowl, and whisk together until pale and fluffy. Set aside.
Place the milk, condensed milk, powdered milk, malted milk and vanilla in a large saucepan over medium heat. Whisk until any lumps have dissolved and continue to heat milk until it is constantly steaming, but don’t allow it to boil. Turn off the heat.
Using a ladle, pour one spoonful of the hot milk mixture into the egg yolks and whisk until combined and smooth. Repeat twice more, whisking well until the yolks have thinned out and heated up.
Return the milk mixture to medium heat. Start whisking the milk mixture, and add the egg yolks, pouring in a slow, steady stream.
Whisk constantly for 5 minutes or until the mixture coats the back of the spoon and resembles custard.
Remove the saucepan from the heat, and rest it in a bowl of ice water. Continue to whisk until the mixture is no longer steaming – avoid splashing any water into the bowl.
Place a sieve over a large, heat-proof container. Pour the mixture through the sieve and into the container, and place (uncovered) in the fridge for 10 minutes to cool.
Once cool, place the lid on the container and put the mixture into the freezer. Freeze for 2 hours and then whisk until smooth. Return to the freezer and allow the ice-cream to freeze right through. Enjoy in a cone or cup!