There are a few things in this world that can still excite me in a child-like way, like opening birthday presents, watching Disney cartoons (yep! I still cry when I watch The Little Mermaid and Beauty & The Beast) and unexpectedly Milo. It is one of those experiences and memories that reminds us of sweet sweet nostalgic childhood fun times that doesn’t disappear even as we aged.
So, what’s your story?
For me, I’ll start by saying that I really love Milo. And no, I’m not kidding you. It’s Milo, alright! Sweet, heavenly Milo. I practically worshipped Milo when I was a kid. We, Malaysians, not only drink Milo as beverage, we eat Milo as snacks (when our parents aren’t watching us). Any Malaysians can vouch for that…really.
“Yup, big big tablespoons of powdered milo into the mouth. We chew and chew until they dissolve behind our throats. One of the best way to enjoy Milo and it’s super duper Y.U.M.”
Milo is very popular in Malaysia. During my school days many (many) years ago, they used to have ‘Milo vans’ that come to our school on school days and sports day. We were always looking forward to a serve of chilled Milo drink in small green paper cups. It’s so good *melting*
Milo has become such a household name that even the restaurants have started serving Milo ice. In mamak stalls and kopitiam, they serve Milo Dinosaur, a wham bam hot Milo drink served with an extra spoon of Milo powder on top. And not forgetting the ultimate Milo Godzilla, a cup of Milo served with wholesome ice cream.
So, what’s there not to like about milo. If you are a fan, like me, this ice cream is to die for. Creamy, luscious and very very milo!
Milo Ice Cream (Ice cream base adapted from NY times)
1 – 1 1/4 cup milo powder
1 cup whole milk
2 cups heavy cream (> 35% fat)
1/2 cup sugar
1/8 tsp fine sea salt
5 large egg yolks
1 vanilla bean (cut lengthwise and scrape seeds)
1. Prepare an ice bath in a large bowl with flat surface. Pour the heavy cream into a mixing bowl and place the bowl into the large bowl with ice bath.
2. Combine milo powder, milk, sugar, salt and vanilla bean seeds in a pot and warm them up over medium heat until sugar has completely dissolved.
3. In a separate bowl, whisk the egg yolks lightly. Then gently pour the milo mixture into the egg yolks in a steady stream, while whisking constantly.
4. Transfer the mixture back into the pot. Return pot to low heat and gently cook (stir constantly) until mixture is thick enough to coat the back of a spoon.
5. Strain through a fine mesh sieve into the mixing bowl with heavy cream. Stir to mix well until the mixture cools to room temperature. Cover and chill in the refrigerator for at least 4 hours.
6. Churn in an ice cream maker according to manufacturer instructions. Serve directly as soft serve from the ice cream maker or chill in freezer in an airtight container until needed. Read here on the best way to store ice cream.
7. When serving, don’t forget to top ice-cream with milo powder.