Tea, one of the best things to come out of Britain. A cup of tea is a remedy for almost anything – a bad day at work, splitting up with a boyfriend, being poorly. I’m also a big fan of elevenses, a sneaky biscuit (or three), dunking it in my tea and savouring the flavour.
When I saw Mowielicious’ magazine I finally got hold of his cornflake condensed milk ice cream recipe I’d be dying to try. It was absolutely divine, and the thing that I really enjoyed most was the malty flavour that had infused into the milk. I started thinking about malted milk biscuits…mmm malted milks. Tasty, apart from the 3 second dunking rule. Any longer than that and it ends up at the bottom of the cup and you inevitably forget about it and end up with grainy biscuit crumbs in your mouth as you drink the last dregs of tea. I wanted the malted milk softness and taste after it’s been dipped in tea, not as biscuity bites in the icecream. Could this be done? What the hell, I was up for an experiment anyway.
My first batch was a total disaster. Luckily I’d bought myself a double pack of malted milks! In the first batch, I warmed the milk, added the tea bags and the biscuits (a whole pack) straight away. It ended up as bit malty mess and the tea bags barely brewed the tea. I tried to strain it sans success and then ended up slopping it all over the kitchen floor. Clean up, wipe down, try again.
Luckily this time it worked! I left the tea bags in the warmed milk and just put 5 biscuits in once the tea had brewed and I strained it without problems. I love the flavour – you get a little tea aftertaste mixed with malty biscuit flavours. Of course, you could bits of malted milk if you wanted crunch, just leave it to freeze for 2 hours and then add crumbled biscuit. I of course used Yorkshire’s finest brew, Yorkshire Tea but you can use whatever brand of teabag you prefer!
This recipe is adapted from Mowielicious’ Cornflake ice recipe.
- 5 malted milk biscuits
- 4 tea bags
- 500ml milk
- 100ml condensed milk
- 300ml double cream
- ½tsp nutmeg
- Warm the milk in the pan but don’t boil, add the nutmeg and teabags and brew for 6 minutes (we want it to be almost stewed to give it the flavour). Then remove the tea bags.
- Take the pan off the heat. Break the biscuits into a few pieces and add to the milk. Stir well until they’ve dissolved. Leave for 15 mins.
- Strain through a muslin in a sieve into a bowl. Stir mixutre occasionally until nearly all the milk mixture has gone through. Leave the mixture to cool.
- Mix the condensed milk and cream with the malty tea milk mixture until well mixed.
- Place the mixture into your icecream maker and follow your icecream maker’s instructions (I put mine in for 30 minutes). Box and freezer for at least 4 hours. Stir after 2 hours.