Milk tart is as much a part of South African culture as the braai (barbecue). There exists more versions of this recipe than you can swing a stick at, with passionate milk tart enthusiasts all clamouring for the best Ouma se melk tert title! (Your grandmother’s best milk tart) Growing up, my Mother’s crustless milk tart was a regular at our tea table and the quickest route to a milk tart fix without the need for pastry cases. Milk tart happens to be a favourite of my daughter Skylar. She loves it with a buttery-crisp pastry.
In addition to handing down my milk tart recipe, my girls will also be issued with a copy of this Milk tart ice cream. With consideration for anyone without an ice cream machine, this one is is no-churn version. The hazelnut gingerbread crumble topping is ridiculously good. The gingery nuggets are sweet with just a hint of heat and a lovely addition, if you like a texturally exciting element. It’s like ginger cookies and cream ice cream.
I’ll be making this milk tart ice cream throughout the festive season. It’s the perfect make-ahead dessert. The combination of cinnamon ice cream and brandy-soaked fruit is lovely paired with a traditional steamed Christmas pud. For casual poolside entertaining, ice cream wafer- sandwiches are a real crowd-pleaser. For another easy summer dessert, you should try this Peppermint crisp ice cream pudding cake.
Milk tart ice cream with gingerbread crumble
750ml cream (whipping cream or single, at least 35% fat)
1 vanilla bean, seeds scraped
2 cinnamon quills
1/2 teaspoon ground cinnamon
300g condensed milk, chilled overnight
Hazelnut Gingerbread crumble
60g all-purpose cake flour
30g (2 heaped tablespoons) whole rolled oats
40g castor sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch of salt
1/4 cup roasted hazelnuts, roughly chopped
Place 250ml cream, the vanilla bean, cinnamon sticks and ground cinnamon in a saucepan. Bring the cream up to the boil and reduce down by half. Remove from the heat and set aside to infuse for at least 15 minutes. Strain the mixture and discard the solids. Refrigerate until completely chilled.
In the bowl of an electric mixer, whisk together the cinnamon cream, the remaining 500ml whipping cream, and condensed milk until the cream holds a peak. Transfer the ice cream to a suitable container and freeze overnight.
For the gingerbread crumble, preheat the oven to 180º C. Sift together the flour, sugar, cinnamon, ginger and salt. Rub the butter into the dry ingredients to form large crumbs. Add the whole rolled oats and hazelnuts. Spread the gingerbread mixture onto a lined baking sheet and bake for about 25-30 minutes until golden and crisp. Turn the crumble over several times throughout the cooking time to ensure even browning.
To serve, set the ice cream on the counter for about 5 minutes before rolling out scoops. Scatter liberally with cooled gingerbread crumble and knobs of preserved ginger. AND perhaps, a drizzle of ginger syrup, just for good measure!