Ġelat tal-Ħobż Malti
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Ingredients:
150G Fresh Bread Crust
150G Fresh Bread Crumb
1can (397g) Condensed Milk
1cup Brown Sugar
500ml Milk
500ml Fresh Cream
Directions:
1. Cut a large Maltese loaf in half and hollow out one part. In a food processor shred crumb and crust separately. You should get around 150g each.
2. Bring 500ml of milk to a gentle boil and add crumb to it. Lower heat and cook for about a minute. Remove from heat.
3. Add a can of condensed milk and mix well. Set aside and cool completely.
4. Add 1 cup of brown sugar to the bread crust.
5. Put it under a grill for 5-6 minutes. Keep an eye, let it caramelize but do not burn it! Let it cool and crumble it.
6. Whip up fresh cream and gently fold in the crumb mixture. Cover and freeze for 1 hour.
7. Fold gently caramelized crust. Leave some for topping your ice-cream when serving.
8. Cover and freeze for at least 4 hours & enjoy!