Ingredients
1 tin evaporated milk
300ml water (nowadays we use fresh cream, if doing so use 120ml water, 200ml cream)
120g candied peel, chopped
90g sugar (can be substituted by artificial sweetener)
60g roasted almonds
20g gelatine
1 cinnamon stick
Few whole cloves
Grated rind of a lemon
Vanilla essence

Method

Pour the milk and water in a saucepan. Add the sugar, cinnamon stick and whole cloves. Put on a moderate heat until the mixture starts to boil.

Lower heat and continue cooking for a further eight minutes. Check the mixture frequently to see that it does not dry up.

Remove from heat. Add the grated lemon rind and vanilla essence and mix well. If you are using artificial sweetener, then you have to add it at this point.

Put the mixture in a bowl and leave it to cool completely. Pass it through a sieve into a container. Freeze it for about 35 minutes.

Remove the sugar from the candied peel by plunging it in boiling water for two minutes. Drain and dry thoroughly.

It is very important that the candied peel is thoroughly dry before adding it to the ice cream.

Chop the almonds in medium-sized pieces and mix them together with the dried candied peel.

Remove the initial mixture from the freezer and put it in an ice cream machine. Add the candied peel and the almonds. If you don’t have an ice cream machine, beat 400ml fresh cream to a thick consistency. Add to the ice cream, mix and chill in freezer. If using this method, the amount of water should be 120 ml.

But if you have an ice cream machine, do not beat the cream, just add it to the mixture.

Anton Dougall is an Expert on Maltese food.

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