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churned treacle tart ice cream
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Treacle Tart Ice Cream

This homemade ice cream is made with a toasted milk & vanilla custard & is full of chunks of treacle tart filling. A classic dessert in ice cream form!
Prep Time1 hour
Cook Time30 minutes
Churning Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: British, English
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Stick Blender
  • Food Processor
  • Saucepans
  • Mixing Bowl
  • Sieve
  • Small Heatproof Dish See Notes

Ingredients

Custard

  • 420 g Whole Milk
  • 130 g Caster Sugar
  • 40 g Glucose Syrup
  • 25 g Toasted Milk Powder See Notes
  • ½ Vanilla Pod Or 2 tsp Vanilla Paste
  • ¼ tsp Fine Sea Salt
  • 85 g Egg Yolks
  • 250 g Double Cream

Treacle Tart Filling

  • 50 g Brioche See Notes
  • 30 g Unsalted Butter
  • 120 g Golden Syrup
  • 20 g Black Treacle
  • ½ tsp White Miso
  • Zest Of ½ A Lemon
  • 1 tsp Lemon Juice
  • 100 g Double Cream
  • 1 Egg Yolk

Instructions

Custard

  • Place the milk, 65g of the caster sugar, glucose, toasted milk powder, salt & vanilla into a large saucepan.
    If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the milk is heating up, place the egg yolks & remaining 65g of caster sugar into a mixing bowl then whisk to combine.
  • Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. 
    A digital food probe comes in handy here!
  • Take the custard off the heat, remove the vanilla pod (if used), stir in the double cream then give the custard a quick blitz with a stick blender.
  • Next, pass the custard into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.

Treacle Tart Filling

  • Preheat an oven to 160°c/140°c fan (320°f/284°f).
  • Using a food processor, blitz the brioche into breadcumbs then set aside.
  • Next, place the butter into a large saucepan & brown over a medium heat, stirring frequently.
  • Remove the saucepan from the heat & whisk in the golden syrup, treacle, miso, lemon zest & juice. Once combined, whisk in the cream then the egg yolk.
  • Stir the breadcrumbs into the syrup then tip the treacle tart mix into a small heatproof dish that has been greased with butter.
  • Bake the treacle tart filling until it has set but still has a slight wobble. This will take 15-20 minutes. Once cooked, leave to cool then refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
  • Whilst the ice cream is churning, use a spoon to scoop the treacle tart filling out of the dish & onto a chopping board. Chop into 2cm chunks then place onto a plate & chill in the fridge whilst the ice cream churns.
  • Once the ice cream has finished churning, fold in the pieces of treacle tart filling then transfer to a 1 litre tub.
  • Leave to set in a freezer for at least 4 hours before serving.

Notes

1. Ice Cream Maker – To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Toasted Milk Powder – Make sure to use toasted skimmed milk powder for this ice cream. If you haven’t got any toasted milk powder made already, you’ll need to toast it in a pan first then add the other custard ingredients to it. For more info, take a look at our toasted milk powder guide. I use Marvel’s skimmed milk powder.
3. Heatproof Dish (For Treacle Tart) - You'll need a small heatproof dish, to cook the treacle tart filling in. I'd recommend using a 6" dish, so that the filling is the right thickness.
4. Glucose Syrup – Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
5. Brioche - I find that brioche breadcrumbs work best in the treacle tart filling but if you haven't got any, white bread will work as well.
6. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.