Milk-tart ice cream with Tennis biscuit crumble
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- Hannah Lewry
- Makes 1.5 litres
- Easy
- 45 minutes, plus overnight freezing time
- 10 minutes
- Woolworths Spier Natural Sweet White 2018
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 1⁄3 cups milk
- 2–3 sticks cinnamon
- 1–2 t ground mixed spice
- 4 cups cream
- 200 g icing sugar
- 200 g Tennis biscuits, crushed
- ground cinnamon, for dusting
Cooking Instructions
Place the milk and spices in a saucepan over a medium to low heat and simmer for 5 minutes. Remove from the heat and allow to cool. Once completey cooled, whisk in the cream and icing sugar, remove the cinnamon sticks and pour into Ziploc bags. Freeze overnight.
Place the frozen milk in a food processor and blend until smooth. Spoon into a container and freeze again to set completely.
Serve scoops on the Tennis biscuits and dust with ground cinnamon. Alternatively, serve on waffles with maple syrup.
Cook's note: Good old milk tart gets a moreishly modern makeover with this really easy crowd-pleasing ice cream.
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