Ice Cream Parlor Chocolate Malt Recipes

ICE CREAM PARLOR CHOCOLATE MALT

Steps:

• Combine milk and malted milk powder in 5-cup blender container. Blend at medium speed, stopping blender often to scrape sides, 30-40 seconds or until malted milk powder is dissolved.
• Add ice cream; continue blending, stopping blender frequently to scrape sides, 30-40 seconds or until smooth. Serve immediately.
• Variations:Chocolate Malted Milk Ball: Prepare chocolate malt as directed above. Sprinkle with crushed malted milk balls.Chocolate Raspberry: Prepare chocolate malt as directed above. Stir in 1 cup sweetened raspberries.Chocolate Mint Cookie Malt: Prepare chocolate malt as directed above. Blend in 12 crushed chocolate mint sandwich cookies.Peanut Butter Chocolate Malt: Prepare chocolate malt as directed above. Blend in 1 cup peanut butter. Chocolate Almond Malt: Prepare chocolate malt as directed above. Blend in 1 teaspoon almond extract. Stir in 1 cup miniature semi-sweet chocolate chips.

CHOCOLATE-MALT ICE CREAM

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.

CHOCOLATE MALTED ICE CREAM

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.

MALT CHOCOLATE ICE CREAM

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.