Homemade Milo Choco Ice Cream


  • 1 to 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. In a large bowl with flat surface, prepare an ice bath. Set aside.
  2. Pour the heavy cream into a mixing bowl and place it into the large bowl with ice bath.
  3. Combine milo powder, milk, sugar, salt and vanilla bean seeds in a pot and warm them up over medium heat. Mix until the sugar has completely dissolved.
  4. In a separate bowl, whisk the egg yolks lightly.
  5. Gently pour the milo mixture into the egg yolks in a steady stream. Do this while whisking constantly.
  6. Transfer the mixture back into the pot.
  7. Put the pot to low heat and gently cook, while stirring constantly, until mixture is thick enough to coat the back of a spoon.
  8. Strain through a fine mesh sieve into the mixing bowl with the heavy cream.
  9. Stir to mix well until the mixture cools to room temperature.
  10. Cover and chill in the refrigerator for at least 4 hours.
  11. Churn in an ice cream maker according to manufacturer instructions.
  12. Serve directly as soft serve from the ice cream maker or chill in freezer in an airtight container until needed.
  13. Optional: Top ice cream with milo powder when serving.

Image: cookrepublic.com