Malt Chocolate Ice Cream With Oreo Cookie Crunch Recipes

CHOCOLATE MALT ICE CREAM

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.

MALT CHOCOLATE ICE CREAM WITH OREO COOKIE CRUNCH

Steps:

• Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don't allow the liquid to simmer. It should thicken as it heats up and is ready when it's thick enough to coat the back of a wooden spoon.
• Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the Ovaltine and whisk until smooth.
• Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).

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 MALTED ICE CREAM

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 CRUNCH ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. 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 and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

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.

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 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.

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY

Steps:

• To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
• Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
• Sift in the toasted flour and malt powder, then mix until there are no lumps.
• Fold in the chocolate until evenly distributed.
• Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
• Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
• To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
• In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
• Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
• Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
• To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
• Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
• Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
• Transfer to an airtight container and store in the fridge for up to 1 week.
• Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
• Fold in half of the cookie dough cubes until well-distributed.
• Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
• Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
• Enjoy!