Melktert Ice Cream

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1 liter Full cream milk
180 milliliters Cream
2 tablespoons Skim milk powder
3 Black cardamom pods
1 Stick Cinnamon
6 Egg yolks
250 grams Sugar
1 tablespoon Naartjie zest
Short crust pastry
2 tablespoons Caster sugar
1 tablespoon Cinnamon, ground


Melktert ice cream
Melktert ice cream

1. Roll out the pastry till quite thin. Use a cookie cutter to cut out the required number of biscuits (one per serving). Transfer to a silicone pad or baking tray lined with baking paper.   Prick holes in the biscuits with a fork. Mix the cinnamon and caster sugar and sieve over the biscuits. Place in an oven pre-heated to 180℃. Bake for 12 to 15 minutes until the biscuits are only lightly browned.

2. Combine the milk, milk powder and cream in a saucepan. Add the naartjie zest and spices and bring to a simmer Then remove from heat. Combine the egg yolks and sugar in a mixing bowl. Whisk until well combined.

3. Add a little of the warm milk and cream mixture to the yolk and sugar and stir to prevent the yolk from curdling. Continue in this manner until all the milk and cream are incorporated. Return the incorporated mixture to the saucepan and cook, whilst stirring, over medium heat until the mixture is thick enough to coat the back of a spoon. Remove from heat.

4. Place a clean mixing bowl in an ice bath. Strain the custard mix through a fine sieve into the mixing bowl and allow to cool. Once cool, cover the mixing bowl with cling wrap and transfer to the refrigerator. Chill overnight or at least 3 to 4 hours. Churn in your ice cream maker according to the manufacturer’s instructions. Serve with a biscuit and some berry compote.


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