It was so good and then soon it was a forgotten dessert as I no longer goes to that church.
While making the Serikaya Cake (yes I made another one upon hubby's request), I suddenly remember this long lost flavour and decided to try my hand at it.
I modified this recipe get to use up the whole egg. Seriously too many egg whites stored inside the fridge. I guess I must make some macaroons to clear them fast.
Findings: The flavour is intense enough and yet creamy. Best of all, I don't have to figure out what to do with the egg whites. Love it!
Source: Sam Tan's Kitchen
What you need:
55g cup milk
2 egg white
2 egg yolks
1 tsp vanilla
300ml heavy cream
70g icing sugar
Warm milk and mix in Horlick, stir to form into a paste. Set aside.
Whisk egg white until stiff peak. Set aside.
Beat egg yolks with vanilla and mixed into the warm Horlick. Using low heat, gentle heat up mixture, continue stirring until custard is done. (Spoon test)
Set aside to cool.
Whisk heavy cream with icing sugar. Do not overbeat.
Fold Horlick paste into it.
Fold in egg white.
Churn in ice cream machine.