Homemade Milo and Banana Ice Cream

SMALL FAN loves Milo Ice Cream, he says that he can eat ice cream and drink milo at the same time. So instead of buying him some more commercial ice cream, was thinking of making it myself. After all, how hard can milo ice cream be? Just Milo and cream loh... Well, knowing me, will always want to make the food I cook more nutritious, so decided to add banana into the ice cream. So tried searching the web for Banana Ice Cream recipe that doesn't require me to buy an ice cream maker and stumble upon this site: Ireland Ice Cream. A cool site so, I took his Banana Ice Cream with Chocolate Shaving recipe and modified it. Wa la...here's my final product:

Homemade Milo and Banana Ice Cream
(original recipe here)

Ingredients & Directions:

• 50g sugar
• 2 egg yolks
• 120 ml cream
• 100 ml milk
• 2 tsp fresh lemon juice
• 4 small ripe bananas (I used "pang jiou")
  
• 4 tbs of Milo
  

1. Combine the bananas with the lemon juice and blend or mash until smooth.
2. Place in a small saucepan, add one tablespoon sugar, and cook over low heat, stirring all the time.
3. Don’t over-cook. Once it has warmed, it should release a strong banana aroma, and that’s enough!
4. Beat the rest of the sugar and egg yolks together until thick and pale yellow.
5. Bring the milk to a low simmer in a small saucepan, add in milo and mix. Remove from the heat.
6. Beat the milk into the eggs and sugar in a slow stream.
7. Pour the mixture back into the pan and place over low heat.
8. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
9. Immediately remove from the heat.
10. Mix in the bananas.
11. Transfer the custard into a small container, cover, and refrigerate until cool (5C). 12. Whip the cream until it has doubled in volume (you should have soft peaks - don’t over-whip).
12. Fold the cream (gently stir) into the custard.
13. Pour mixture into a freezer proof container and freeze for 2 hours.
    
14. Then take the ice cream out and break up the ice crystal, then place it back to the freezer. Repeat this process twice.
15. Place it in the freezer, and continue to freeze until it is solid.

Verdict: The product turns out quite nice and really tasted like ice cream, the only thing with it is that I think I added too much banana, so the banana taste was really strong. Next time, I think I will cut down the banana 2 or 3 instead of 4.

My son and hubby don't like the taste of banana in the ice cream, so I made another version without the banana and I also cut down the sugar as I find the previous one too sweet. So here's the no banana version:

Milo Ice Cream

Ingredients & Directions:

• 2 tsp sugar to taste
  
• 2 egg yolks
• 120 ml cream
• 100 ml milk
• 4 tbs of Milo
  

1. Beat the egg yolks until thick and pale yellow.
2. Bring the milk to a low simmer in a small saucepan, add in milo and sugar to taste. Remove from the heat.
3. Beat the milk into the eggs in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Transfer the custard into a small container, cover, and refrigerate until cool (5C). 12. Whip the cream until it has doubled in volume (you should have soft peaks - don’t over-whip).
8. Fold the cream (gently stir) into the custard.
9. Pour mixture into a freezer proof container and freeze for 2 hours.
   
10. Then take the ice cream out and break up the ice crystal, then place it back to the freezer. Repeat this process twice.
11. Place it in the freezer, and continue to freeze until it is solid.