We all love creamy dishes. And now those who need to avoid dairy can come back for seconds
Milk tart ice cream? It can only be delicious!
Enough for 6 – 8
• 30 ml cake flour
• 30 ml cornflour
• 2 eggs, separated
• 65 g (80 ml) sugar
• 1 litre lactose-free milk
• 25 g (30 ml) butter
• 10 ml ground cinnamon
Mix flour, cornflour and egg yolks in a large mixing bowl. Add sugar and whisk until well mixed. In a saucepan, heat milk and butter to boiling point and pour into egg mixture while stirring. Pour mixture back into saucepan and whisk over low heat until mixture has thickened and flour is cooked, about 8 – 10 minutes.
Stir in cinnamon and pour mixture into a glass bowl. Place clingfilm directly onto the surface and allow to cool. Whisk cold mixture with an electric whisk until smooth. Freeze in an ice cream machine or place in a freezer-proof container and stir every 10 minutes until it forms ice cream. Serve with your favourite fresh fruit.
Dairy-free milk puddings
Edition SARIE FOOD April / May 2014 | Story Dairy-free milk puddings|Recipe Milk tart ice cream