Espresso Malted Milk Ball Ice Cream Espresso Toffee Chunk Vari Recipes

ESPRESSO ICE CREAM

Steps:

• In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).
• In a separate bowl, whisk the egg yolks.
• Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.
• Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.
• Remove the pan from the heat, then add the vanilla extract and espresso.
• Pour the ice cream base through a fine mesh strainer and chill completely.
• Spin in an ice cream maker according to the manufacturer's instructions.

ESPRESSO ICE CREAM

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
• Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

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.

COFFEE MALTEDS

Steps:

• Position the racks to divide the oven into thirds and preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, malt powder, and baking powder together.
• Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
• Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
• Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not-they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
• Do Ahead
• Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.

MALTED VANILLA ICE CREAM

Steps:

• To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
• Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.
• Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).
• Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
• To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.
• Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
• Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.
• Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.

TOFFEE CRUNCH ICE CREAM

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

ESPRESSO ICE CREAM

Steps:

• Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
• Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MALTED MILK ICE CREAM BONBONS

Steps:

• Freeze the malted milk balls for 30 minutes. Pulse them in a food processor, or crush them in a sealed plastic bag to make pieces the size of rice grains.
• Place the malted milk powder into a shallow bowl. Scoop out a ball of ice cream and roll it in the malted milk powder until well coated, then roll it in the crumbs made from the malted milk balls. Immediately put it on a plate in the freezer and repeat with remaining ingredients. Firm them up in the freezer for at least 20 minutes before serving.

ESPRESSO-MALTED MILK BALL ICE CREAM ( ESPRESSO-TOFFEE CHUNK VARI

Steps:

• In two-quart, heavy-bottomed, nonaluminum saucepan, combine sugar, nonfat dry milk powder, espresso, and salt off heat and stir well.
• In small bowl, combine egg yolks with 1/2 cup heavy cream (reserve remainder).
• With fork, beat to mix well and add to sugar-espresso mixture; with spoon, beat to combine (mixture will be thick).
• In small, heavy-bottomed saucepan combine reserved cream and milk. Heat over low heat, stirring occasionally, until very hot.
• Very gradually, add to espresso-yolk mixture, stirring it constantly.
• Place two-quart pot with cream-espresso-yolk mixture over medium heat. Stirring constantly cook until custard reaches 174 degrees F to 176 degrees F on a candy thermometer.
• Immediately remove from heat and stir in vanilla.
• Strain through fine strainer into liquid measuring cup or pitcher of at least one-quart capacity.
• Cool briefly at room temperature, then chill.
• When cold, cover measuring cup or pitcher with a piece of paper towel that doesn't touch the custard, then cover tightly with plastic wrap (if any condensation forms on the inside of the plastic wrap, the paper towel will absorb it before it can drip into the custard).
• Chill at least 6 hours or overnight.
• To churn have ready the coffee liqueur, chopped malted milk balls, and a freezer container of about one-and-one-half-quart capacity.
• Freeze the chilled base in an ice cream freezer according to manufacturer's instructions.
• When about 3/4 frozen, add the coffee liqueur, half at a time.
• When done, spoon ice cream quickly into the one-and-one-half-quart container.
• Add chopped malted milk balls; with large spoon, stir in only until evenly distributed.
• WORK FAST! You don't want the ice cream to melt. Cover container and freeze immediately. Serve within three days.
• Variation:.
• Espresso-Toffee Chunk Ice Cream.
• For the malted milk balls, substitute 6 to 8 chocolate covered toffee bars (1.4 ounces each), coarsely chopped. Make as above.