Cinnamon Swirl Milk Tart Ice Lollies

You know you're South African when... milk tart!

There's only one tart in South Africa that says home and that's milk tart. I'm sure it's safe to say that for most South African's milk tart conjures up happy memories of time spent with family and friends. 

cinnamon popsicle

As the weather warms up to summer and typically Heritage Day is spent around the braai, I thought let's turn this beautiful tart into a frozen dessert.

popsicle

ice lollies

So it's pretty much the same good old recipe but poured into an ice lolly maker, except with the addition of crushed cookies as the 'base'. Simply because I thought crushed cookies would taste that much more yummy than crushed tart pastry. 

cookies

milk tart ice lolly

milk tart popsicle

_ Cinnamon Swirl Milk Tart Ice Lollies

Ingredients

3 Free range eggs

100g castor sugar

1 vanilla pod, scraped and seeded

3 cups full cream milk

2 tablespoons corn flour

pinch of salt

1 tub (250g) mascarpone

2 teaspoons cinnamon, plus extra for sprinkling

¼ cup crushed cookies (I used homemade coconut, oat and choc chip cookies)

 

To make the custard:

Whisk the eggs, sugar and vanilla until combined. Set aside

Mix 1/2 a cup of milk, corn flour and salt until smooth.

Whisk the milk mixture into the egg mixture and set aside.

Pour the remaining milk into a pot and bring to just before boiling, remove from the heat and slowly stream it into the egg mixture whisking continuously.

Return to the heat, stirring continuously, until it cooks and thickens.

Remove from the heat. Add the mascarpone, mixing until well combined.

 

Filling the lollies:

Separate the custard into 3 jugs. Reserve 1 jug for later

Add the cinnamon into 1 jug and mix well. Add the crushed cookies into 1 jug and mix well. Then gently swirl the cinnamon custard into the last jug of custard.

Pour the cinnamon swirl custard into a lolly maker, filling it ¾ of the way.

Finally fill the lolly maker with the crushed cookie custard. Freeze for 12-24hrs. Remove from the container, sprinkle with cinnamon and enjoy. 3 Free range eggs

 

September 22.