Sweets / RICETTI
Traditional Maltese ice cream
Milk ice cream with cinnamon, nuts and candied peel.
◷ 50 min / 8 servings
Method
- Warm milk and cream with cinnamon and lemon peel. Remove from heat and infuse 15 minutes.
- Beat yolks and sugar. Gradually whisk in warm milk and return to the pan.
- Stir gently to 82°C until coating the back of a spoon; do not boil. Strain and cool quickly, then chill.
- Churn in an ice-cream machine following its instructions. Add nuts and peel at the end and freeze until firm.
✳ From the kitchen
Time excludes chilling and freezing.
Tradition reference
Diar il-Bniet · Ġelat tan-Nanna ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.