CHOCOLATE MALTED ICE CREAM
Provided by Ellen Brown
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Fourth of July Kid-Friendly Father's Day Backyard BBQ Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
- Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
- Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
CHOCOLATE MALT ICE CREAM
This no-cook, egg free, easy homemade chocolate ice cream is combined with malted milk powder for that good old-fashioned taste.
Provided by Amber | Dessert Now Dinner Later
Categories Ice Cream and Frozen Treats
Time 5h35m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk or sift together the cocoa powder, malted milk powder, and granulated sugar to remove any lumps.
- Gradually whisk in the heavy cream and milk. Keep whisking until dry ingredients have dissolved (so it's not grainy).
- Pour mixture into an ice cream maker and process according to directions of machine. (About 25-40 minutes.)
- Enjoy as soft-serve ice cream, or spread into a freezer-safe container, cover, and freeze for 4-5 hours or until firm.
CHOCOLATE MALT ICE CREAM CAKE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9 by 3 or 10 by 2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies, if desired. Use an indulgent chocolate ice cream for double the chocolate pleasure.
CHOCOLATE-MALT ICE CREAM
Provided by Bon Appétit Test Kitchen
Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end.
MALT CHOCOLATE ICE CREAM
All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and Horlicks together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.
- Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don't have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in balls with Maltesers crumbled over, if you like.
Nutrition Facts : Calories 571 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE MALT ICE-CREAM CAKE
Make your cake even better by topping it with malted milk ball candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg
CHOCOLATE MALTS
"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.
Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.
CHOCOLATE MALTED ICE CREAM
As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH
Steps:
- Put a 9-by-5-inch loaf pan in the freezer to get cold.
- Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
- Put the chocolate chips in a large bowl.
- Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
- Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
- Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
- Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.
CHOCOLATE MALT ICE CREAM
Steps:
- Whisk eggs until frothy, then add sugar a little bit at a time until smooth and thickened. Add milk, half & half and whipping cream, followed by cocoa powder and malt powder. Pour into ice cream canister and proceed to freeze. I use my cuisinart supreme ice cream maker and it turns out perfectly!
CRUNCHY CHOCOLATE MALT ICE CREAM SANDWICHES
Steps:
- Mix 2 tablespoons each heavy cream and chocolate malt powder; brush onto thin slices of marble pound cake. Stir 1/4 cup chocolate malt powder into 1 pint softened vanilla ice cream; sandwich between the pound cake slices (cream-side in). Freeze at least 1 hour. Cut each sandwich in half and press the cut sides in crisp chocolate cereal (such as Cocoa Krispies).
CHOCOLATE MALT ICE CREAM CAKE
This is a to-die-for experience. If you like chocolate and ice cream and malt, you are going to be in dessert heaven. I got this from a Pillsbury cake box. I have been making it for many years, mostly from requests from family and friends. It's a great cake for birthdays and special occasions.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease and flour 2 13X9 inch pans*.
- In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
- Pour half of batter into each prepared pan.
- Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
- Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
- To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
- Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
- Remove from heat; stir in vanilla. Cool 1 hour without stirring.
- Note: Time does not include freezing or cooling.
- To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
- * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
- Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.
Nutrition Facts : Calories 506.7, Fat 25.3, SaturatedFat 8.4, Cholesterol 59.2, Sodium 432.3, Carbohydrate 67.6, Fiber 1.8, Sugar 49.2, Protein 7.9
CHOCOLATE MALT ICE-CREAM CAKE
Make and share this Chocolate Malt Ice-Cream Cake recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Nutrition Facts : Calories 495.9, Fat 23.9, SaturatedFat 11.3, Cholesterol 56.5, Sodium 373.2, Carbohydrate 65.7, Fiber 2.4, Sugar 41.8, Protein 6.1
MALTED MILK CHOCOLATE ICE CREAM
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 9
Steps:
- Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.
- In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.
- Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.
- Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.
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CHOCOLATE MALT ICE CREAM RECIPE - EATINGWELL
From eatingwell.com
4.7/5 (3)Total Time 3 hrs 45 minsCategory Healthy Chocolate Dessert RecipesCalories 144 per serving
- Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
- Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
- Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.
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