Milk Ice Cream

Preparation info

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By Peter Gilmore

Published 2014

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  • 150 g ( oz) caster (superfine) sugar
  • 100 g ( oz) egg yolks
  • 1 litre (35 fl oz) full-cream jersey milk
  • 50 g ( oz) trimoline (inverted sugar syrup)
  • 100 ml ( fl oz) pure jersey cream (35–40% fat)


Combine the caster sugar and egg yolks in a large bowl and whisk well until pale and creamy. Gently heat the milk and trimoline in a small saucepan until it reaches 85°C (185°F). Pour the hot milk over the egg yolk mixture, whisking continuously. Transfer the mixture to a double boiler and stir constantly until the mixture returns to 85°C. Pour this mixture directly into an upright blender and blend on high for 5 minutes. Strain the mixture through a fine sieve into a glass container. Whisk in the jersey cream until well combined. Refrigerate for 24 hours to age the mixture before churning in an ice-cream machine 1 hour before serving.