MALTED MILK ICE CREAM CAKE WITH BLACKBERRY TOPPING
Categories Cake Milk/Cream Egg Dessert Bake Kid-Friendly Blackberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).
- Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.
- For ice cream:
- Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).
- Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.
- For topping:
- Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.
- Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.
VANILLA MALTED ICE CREAM CAKE
Provided by Food Network Kitchen
Time 4h40m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.
- Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.
- Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.
- Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.
CHOCOLATE MALT ICE-CREAM CAKE
Make your cake even better by topping it with malted milk ball candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
- Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg
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
CHOCOLATE MALT ICE CREAM CAKE
This is a to-die-for experience. If you like chocolate and ice cream and malt, you are going to be in dessert heaven. I got this from a Pillsbury cake box. I have been making it for many years, mostly from requests from family and friends. It's a great cake for birthdays and special occasions.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease and flour 2 13X9 inch pans*.
- In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minute at highest speed.
- Pour half of batter into each prepared pan.
- Bake at 350 degrees for 14-17 minutes, or until cake springs back when touched lightly in center. DO NOT OVERBAKE.
- Cool 15 min.; remove 1 cake from pan onto wire rack. Cool completely.
- To prepare topping, in med-size heavy saucepan, combine powdered sugar, margarine, evaporated milk and chocolate chips.
- Cook over med-low heat until mixture comes to a boil; stirring occasionally; cook 8 minute stirring constantly.
- Remove from heat; stir in vanilla. Cool 1 hour without stirring.
- Note: Time does not include freezing or cooling.
- To assemble cake, in large bowl combine malted milk powder and ice cream; spread over cooled cake in pan. Place remaining cake layer over ice cream. Spread fudge topping over top. Cover; freeze. At serving time, thaw slightly, cut into squares. If desired, top each serving with whipped cream or topping and a cherry.
- * Cake can be prepared with one 13X9 inch pan. Using half of batter, bake 1 layer; remove from pan. Clean pan; grease; grease and flour. Bake second layer using remaining half of batter. Cool layer in pan.
- Note: High altitude--above 3500 feet- Bake at 375 degrees for 12-15 minute.
Nutrition Facts : Calories 506.7, Fat 25.3, SaturatedFat 8.4, Cholesterol 59.2, Sodium 432.3, Carbohydrate 67.6, Fiber 1.8, Sugar 49.2, Protein 7.9
MALTED MILK PIE
Malted milk balls provide the delightful flavor you'll find in each cool bite of this light dessert. So easy to make, the pies feed a crowd and are a longtime favorite of my family. -Jann Marie Foster, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 5
Steps:
- Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.
Nutrition Facts : Calories 234 calories, Fat 11g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MALTED MILK FUDGE RIPPLE ICE CREAM
If you love the flavor of malted milk, you'll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available in health food stores), which deepens the malted milk powder whisked into the ice cream base. Be gentle when folding in the fudge ripple; you want the fudge to stay in distinct pockets and not disappear into the ice cream base. Or skip the rippling altogether and serve the fudge as a sauce on top of the ice cream.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 7h35m
Yield 1 1/2 quarts ice cream
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together 2 cups/470 milliliters heavy cream, the malt powder and the vanilla. Set a mesh strainer over the bowl. Set aside.
- In a medium saucepan, heat remaining 1/2 cup/120 milliliters heavy cream, the milk, the sugar, the malt syrup (if using) and the salt over medium heat.
- In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then scrape the warmed yolk-milk mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden spoon or heatproof plastic spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5 minutes. Pour the custard through the strainer into the malted milk-cream mixture and whisk well. Let the mixture cool to room temperature, then chill mixture thoroughly in the refrigerator, at least 4 hours.
- Meanwhile, prepare the fudge: Whisk together sugar, malt syrup, cocoa powder, salt and 1/2 cup/125 milliliters water in a medium saucepan. Place over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours, covered, before using. Fudge can be made up to 1 week ahead and stored in the refrigerator.
- Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
- To create the ripple effect, dollop large spoonfuls of fudge ripple into your ice cream storage container. Top with a layer of freshly churned ice cream, then another layer of fudge. Repeat until all of the fudge and ice cream are layered. (If you have any fudge left over, serve it on top of the ice cream.) Give the mixture a quick stir to swirl together the fudge and ice cream, but don't overdo it. You're looking for marbling. Freeze for at least 2 hours before serving.
- Serve ice cream topped by dollops of whipped cream or crème fraîche, crushed malted milk balls or malted milk powder, and any leftover chocolate fudge.
MALTED MILK CAKE
Bake this cake in a 13x9 pan or as cupcakes in fun paper liners. I am a sweet and salty addict, so I sprinkle popcorn on top. -Susan Scarborough, Fernandina Beach, FL
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners' sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.
Nutrition Facts : Calories 455 calories, Fat 20g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 352mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
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- Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).
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- Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.
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