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MALTESE ICE CREAM by Rosette Zahra

Updated: Jul 28, 2021

Ingredients Pastry

200 g sugar

100g roasted almonds

1 large can evaporated milk (410g) frozen in ice cube holders

1 teaspoon vanilla

100gr whip cream powder

300g fresh cream

30g rum (optional)

100g candied peel



1. Place sugar in mixing bowl and grind 10 sec/speed 10 and put it aside in a bowl.

2. Place the roasted almonds in the mixing bowl and chop 5 sec/speed 5 and put it aside in a bowl.

3. Remove frozen evaporated milk cubes from freezer and place them into the mixing bowl, add the reserved ground sugar and crush 40 sec/speed 7.5.

4. Insert butterfly whisk, add vanilla, whip cream powder, fresh cream and rum and whisk 40sec/speed 3.5.

5. Remove butterfly whisk add reserved almonds and candied peel and mix 20sec/reverse/speed 2.

6. Transfer into freezable container. Return to freezer for another 3-4 hours or until firm.

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