MALTED MILK ICE CREAM BONBONS
Frozen malted milk balls pulverized with a rolling pin are the beginning of this dessert. Mix the crumbs with malted milk powder and roll in ice cream for a weeknight treat.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 20m
Yield 25 to 30 ice cream balls
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 2 grams
MALTED MILK SHAKES
Provided by Geoffrey Zakarian
Categories beverage
Time 5m
Yield 4 small shakes
Number Of Ingredients 5
Steps:
- Combine the ice cream, condensed milk, crushed ice, malt powder and molasses in a blender and blend until thick and smooth.
- Serve immediately in chilled glasses with straws and spoons.
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.
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.
MALTED MILK SHAKES
Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
- Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.
MALTED MILK BALL ICE-CREAM DESSERT
From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.
Provided by lazyme
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place malted milk balls in resealable plastic food-storage bag.
- Tap with rolling pin or meat mallet until coarsely crushed.
- Reserve 1/3 cup.
- Mix remaining crushed malted milk balls and the whipped topping.
- Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
- Spread whipped topping mixture over ice-cream sandwiches.
- Sprinkle with reserved crushed malted milk balls.
- Cover and freeze 2 to 3 hours or until firm.
- For serving, cut into 4 rows by 3 rows.
- Top with fudge sauce.
- Note:.
- We have found that frozen malted milk balls crush more easily than when crushed at room temperature.
Nutrition Facts : Calories 90.9, Fat 7.2, SaturatedFat 6.2, Sodium 7.1, Carbohydrate 6.6, Sugar 6.6, Protein 0.4
MALTED MILK ICE CREAM
Steps:
- Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
- Perfect Pairing
- Add crumbled Chewy-Dense Brownies (page 221) or Dark Chocolate Truffles (page 211) for Chocolate-Malted Milk Ice Cream.
MALTED MILK BALL ICE CREAM
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
- Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
- Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.Stir 1 1/4 cups malted milk powder plus 4 ounces melted milk chocolate into custard.
- Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often. Stir 1 cup chopped malted milk balls into churned ice cream.
- Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.
OLD-FASHIONED CHOCOLATE MALTED MILK
With a few ingredients, you can make this old-fashioned favorite just like the old malt shops used to have!
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.
Nutrition Facts : Calories 443 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 190mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.
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