Icecreamandcoffeemalt Recipes

SUPER-DUPER COCOA-RIFIC COFFEE MALT!

Steps:

• Put the malted milk powder, cocoa, instant coffee, and sweetener in a tall glass. Add 2 ounces of hot water, and stir until ingredients have completely dissolved. Add 5 ounces cold water.
• Add soymilk, creamer, and ice, and stir well. Finish with whipped topping, if using. AWESOME!

ICE CREAM AND COFFEE MALT

Steps:

• Blend hot coffee with malt mix if you opt.
• to you the malt mix.
• (I like it alot better with the malt mix) Add ice cream until desired texture is acheived.
• Serve in any beverage container.
• Looks great in margarita glasses, but tastes great in anything.
• AND MOST IMPORTANT OF ALL-- Enjoy.

"GOOD OLE DAYS" CHOCOLATE MALT ICE MILK

Steps:

• In a mixing bowl, pour 3 1/2 cups whole milk and add 1 cup sugar - whisking until well blended.
• In a double boiler, melt 1 ounce square of unsweetened bakers chocolate. Once ompletely melted, stir in 1/4 cup cocao and added 1/2 cup milk. Stir until well blended and smooth.
• Pour chocolate mixture into the mixing bowl with the milk and sugar. Whisk until well blended. Place mixing bowl in refrigerator for 1 - 3 hours until cold.
• Prepare ice cream maker according to manufacturers directions.
• Once the milk mixture is cold, whisk in 1/3 cup malt powder. Transfer to ice cream maker freezing bowl. Run Ice cream maker about 30 minutes Place in freezer until completely frozen. Serve and enjoy.

COFFEE MALTED

Steps:

• Transfer the coffee to a small bowl and put it in the freezer just until it starts to turn icy at the edge, about 20 minutes. Stir, but leave it in the freezer for several more minutes, until you're ready to use it.
• While you're at it, chill two tall drink glasses.
• Put the milk, malted milk powder, and coffee ice cream in your blender.
• Add the chilled coffee.
• If you like your malted on the sweet side, add a tablespoon or two of the sugar.
• Blend on medium speed to the desired consistency, then pour into the chilled glasses and serve.

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.