Milo Monday: It’s more than just a drink

 Transfer to a baking pan, preferably an 8×8 pan or use a round pan like I did, there are no rigid rules here. Bake in preheated oven for 25 to 30 minutes or do the toothpick test. Leave it to cool and cut to desired size using a plastic knife.

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Feeling for something chilled. Try making your own milo icre-cream with this cool recipe:

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 3 egg yolks
• 1 cup brown sugar
• 150g milk chocolate, chopped
• 4 tablespoons milo
• 1 teaspoon salt

Method

In a large heavy bottomed saucepan, heat milk, cream and salt on medium; stirring occasionally until hot but not boiling. Remove from heat and cool for approximately 5 minutes.

In a large bowl, whisk together the egg yolks and sugar until well mixed. Slowly pour the cream mixture into the yolk mixture stirring contantly. Return the combined mixture to the saucepan on medium-low heat. Cook for about 3 minutes, stirring constantly with a wooden/rubber spatula. Make sure you scrape the bottom of the pan to avoid scorching. At the end of 3 minutes, the mixture will start to steam and will appear thickened. This is the custard.

Remove the custard from the heat. Put the chocolate and milo in a large heatproof bowl. Pour over the hot custard and whisk until chocolate is melted and mixture is smooth. Pour the custard through a strainer into a clean metal bowl. Cool completely.

Cover the bowl with clingfilm and chill in the fridge overnight (or at least an hour). When chilled, transfer to your ice cream maker and churn according to the manufacturer’s instructions.

Enjoy straight away or freeze in the freezer for up to a week.

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