Food & Drink Magazine

Horlick Ice Cream

By Rumblingtummy @RumblingTummi
Long ago, I adore Horlick Ice Cream from one of those pioneer ice cream shop when my son goes for his Altar Boy training.  It was my to go to flavor whenever we lugged home a tub of ice cream.

It was so good and then soon it was a forgotten dessert as I no longer goes to that church.

While making the Serikaya Cake (yes I made another one upon hubby's request), I suddenly remember this long lost flavor and decided to try my hand at it.

I modified this recipe get to use up the whole egg.  Seriously too many egg whites stored inside the fridge.  I guess I must make some macaroons to clear them fast.

Horlick Ice Cream

Findings: The flavor is intense enough and yet creamy. Best of all, I don't have to figure out what to do with the egg whites.   Love it!

Source: Sam Tan's Kitchen


What you need:

55g cup milk

100g Horlick

2 egg white

2 egg yolks

1 tsp vanilla

300ml heavy cream

70g icing sugar

Method:

Warm milk and mix in Horlick, stir to form into a paste.  Set aside.

Whisk egg white until stiff peak.  Set aside.

Beat egg yolks with vanilla and mixed into the warm Horlick.   Using low heat, gentle heat up mixture, continue stirring until custard is done.  (Spoon test) 

Set aside to cool.

Whisk heavy cream with icing sugar.  Do not overbeat.

Fold Horlick paste into it.

Fold in egg white.

Churn in ice cream machine.


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