Milo is a malted chocolate powdered drink that is essentially an Aussie version of Nesquik.
I’d never really come across it until moving to Malaysia but it’s a massive deal here, arguably the national drink.
Nestle (who produce it) are even the biggest advertiser in Malaysia, almost entirely down to Milo.
Bourbon, on the other hand, isn’t exactly a big deal in Malaysia. However, I don’t think it requires much explanation as to why bourbon, chocolate and malt was an idea I immediately gravitated towards.
This is a no-churn ice cream, so incredibly easy, however needs to be made the day before as the alcohol will slow the freezing process.
500ml Double Cream
400g tin of Sweetened Condensed Milk
100g Milo Powder
1tsp Vanilla Extract
Pinch of Salt
Whip the double cream until stiff peaks.
In a separate bowl beat the remaining ingredients, ensuring all the milo powder is dissolved and there are no lumps.
Next fold gently into the cream, ensuring you keep as much air in the mix as possible.
Pour into a tray, cover and freeze for at least 24 hours.
Serve however you like... probably not at a kids party.