Horlicks Ice Cream

All together now: mmmmmmalt.

Yes- pictured above, sitting pretty like a little sticky snowball of deliciousness aching to be eaten, is a luscious scoop of rich smooth cold thick creamy malty caramelly Horlicks ice cream, studded with crushed Maltesers.

It tastes exactly like you would imagine, only a billion times better. Really. I cannot believe how fabulously malt affects the texture and taste of ice cream- not only does the addition of Horlicks give this an addictive almost savoury biscuit flavour, the concoction also takes on a stickier more gooey consistency that makes it all the better to spoon into your mouth.

Like all my other ice cream recipes, no pre-cooking of a custard, churning or fancy ice cream maker machine is needed. Just you, your electric whisk, and the willpower to wait as it freezes.

Horlicks Ice Cream

Makes a 1 litre tub

Heat 1/4 cup milk gently in a pot (or microwave it on high for about 1 minute) until hot but not boiling.

Stir in 8 tbsp Horlicks until a sticky paste is formed. Leave aside to cool.

In a clean dry bowl, whisk 2 egg whites until stiff.

Combine 2 egg yolks with 1 tsp vanilla extract, and fold into egg whites. Set aside.

In a separate bowl, whisk together until floppy (be careful not to overbeat until too stiff):

300ml double cream

70 g icing sugar, sifted

Fold in the cooled Horlicks paste until well combined, and then fold in the egg white mix. Roughly pound 2 small (37g) packs of Maltesers (or more, it's up to you) with a pint glass or rolling pin until lightly crushed, and stir into the mixture.

Pour into a 1-litre container and freeze for at least 4 hours or until completely firm.

Scoop. Eat. Mmm in delight :)