Prickly Pear, Vanilla and Cinnamon Traditional Maltese Ice Cream
 
Cook time
Total time
 
Cinnamon Ice cream was traditionally served at weddings, religious celebrations and also sold in vans which would go to the different villages in Malta. This is a twist on the traditional ice cream in that I have also added prickly pears. Evaporated milk was traditionally used to make ice cream and my recipe is a no churn recipe. Just thicken and place in the freezer.
Author:
Cuisine: Maltese
Ingredients
  • 1 tin evaporated milk chilled (about 370 ml)
  • 600 ml double cream
  • 1 table spoon caster sugar
  • For the syrup:
  • 10 prickly pears, skins peeled and discarded
  • 1 tablespoon cinnamon
  • ¼ vanilla pod or 1 tablespoon vanilla essence
  • Sliced prickly pear for serving
Instructions
  1. Prepare the syrup by blending the prickly pears with a hand blender.
  2. Strain the juice. You should have about 350 ml prickly pear juice.
  3. In a small pot on medium heat add the cinnamon, seeds from the vanilla pod and the vanilla pod.
  4. Now add the prickly pear juice and bring to a boil. Reduce immediately to medium heat and leave for 20 minutes.
  5. Once the time has passed remove the vanilla pod and allow to cool completely by placing in the fridge for about an hour.
  6. In a large bowl with an electric beater mix the milk and cream until thickened.
  7. Place in a rectangular container and freeze for an hour.
  8. Once the time has passed gently mix in the prickly pear syrup into the ice cream.
  9. Place back in the freezer and leave overnight.
  10. When ready to serve, leave to thaw for about ten minutes.
  11. Slice and serve with sliced prickly pear and a sprinkling of cinnamon.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/prickly-pear-traditional-maltese-ice-cream/