Milo Dinosaur Ice Cream
This week for #icecreamdiaries I made Milo Dinosaur ice cream!
I really *love* malted drinks, the likes of Milo, Horlicks, Ovaltine. I wonder if it's because I used to have it as a kid so there's a huge nostalgia factor in the flavours. In recent times in an effort to cut back on coffee and caffeine a little more, I actively started picking these malted drinks off supermarket shelves again and realized they are not all made equal. Unfortunately most of the these malted drinks found in supermarkets and made for the SEA market are ladened with sugar and way too sweet. Go for the "Made In Australia" versions for less sweet, punchier malt flavour.
For Milo specifically, I love how we have a made-in-Singapore versions of Gao Kosong and Gao Siew Dai. The marketer in me is so pleased that market nuances were taken into consideration in product development 😂
I used the Gao Kosong Milo powder in this version to avoid additional sugars in the mix. The hubs commented it might be better with a stronger chocolate hit, so I might experiment adding cocoa powder the next time around to boost the chocolate notes.
The heatwave in Singapore lately is really no joke 🥵 The ice cream literally started melting immediately after existing the freezer ugh.
Milo Dinosaur is a familiar beverage for anyone in Singapore - an iced cold cup of Milo, topped with a heaping spoonful of Milo powder. Excessive, but so good. This ice cream is a recreation of that using Milo Gao Kosong powder.
- 90 g sugar
- 15 g milk powder
- 0.25 tsp xanthan gum
- 40 g light corn syrup
- 320 g milk
- 120 g milo powder (Gao Kosong version)
- 320 g heavy cream
In a small bowl, add sugar, milk powder and xanthan gum. Mix well to combine.
In a small saucepan, add light corn syrup and milk. Add milk powder mixture and whisk well to combine.
Add milo powder and whisk well to combine. Heat saucepan over low heat, until sugars dissolve (do not let it boil).
Add heavy cream to saucepan. Mix to combine.
Strain ice cream mixture through a sieve to remove any clumps. Store in a bowl or resealable ziploc bag, and chill in fridge overnight.
Once mixture is very cold, churn in your ice cream maker per manufacturer's instructions.
Layer churned ice cream with more milo powder. Serve immediately for a soft-serve consistency, or return ice cream to freezer for at least 4 hours for a scoop-able consistency.