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.
VANILLA MALTED ICE CREAM
Make and share this Vanilla Malted Ice Cream recipe from Food.com.
Provided by tunasushi
Categories Frozen Desserts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk and malt powder in a saucepan till the malt powder is dissolved and the mix simmers. Take off the heat.
- While waiting for the milk to simmer, beat egg yolks and sugar till satiny and batter-like.
- Pour the milk into the yolk and sugar mix and stir constantly. Return the entire mix to the saucepan over the lowest heat setting.
- Constantly whisk the mix and do NOT LET IT BOIL. Let it thicken till it can coat the back of a spoon.
- Strain the entire mix into a large bowl and let it cool for about 10 minutes.
- Whisk in cream and vanilla extract. Cool and chill overnight.
- Process according to your ice cream maker.
Nutrition Facts : Calories 228.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 108.1, Sodium 46.8, Carbohydrate 23.3, Fiber 0.5, Sugar 19.4, Protein 2.9
MALTED VANILLA ICE CREAM
Make and share this Malted Vanilla Ice Cream recipe from Food.com.
Provided by DonnaColorado Johns
Categories Frozen Desserts
Time 1h20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a heavy-bottomed, 2 quart saucepan, whisk together the cream, milk, 1/2 the sugar, and 1/2 the malted milk powder. Slit the vanilla bean lengthwise, scrape the tiny seeds into the pan, and tossin the bean pod. Bring to boil over moderate heat, stirring occasionally. Remove from heat and allow to steep for 1 hour.
- Prepare an ice bath by filling a large bowl with ice and setting a smaller bowl on top.
- Whisk the egg yolks in a small bowl with the remaining sugar and malted milk powder. Return the cream mixture to a boil, and remove from heat. Temper the yolks by slowly ladling 1/2 cup of the hot liquid into the bowl with the yolks, whisking constantly. Still whisking, pour the warm yolk mixture back into the hot cream and then stir with a wooden spoon for a few moments to thicken the custard.
- Strain the custard through a fine-mesh strainer into the bowl set over ice, and stir occasionally until chilled. Freeze in an ice-cream maker, following the manufacturer's directions.
- Serve--it's delicious!
Nutrition Facts : Calories 635.9, Fat 38.3, SaturatedFat 22.4, Cholesterol 341.4, Sodium 190.4, Carbohydrate 64.6, Fiber 0.8, Sugar 49.4, Protein 11.5
VANILLA ICE CREAM WITH MELTED PEANUT BUTTER
Melted peanut butter! -Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 2
Steps:
- Top two scoops of vanilla ice cream with melted peanut butter.
Nutrition Facts : Calories 519 calories, Fat 40g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 325mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 4g fiber), Protein 17g protein.
MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE AND MILK CHOCOLATE PIECES
Provided by Kris Hoogerhyde
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Peanut Vanilla Summer Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Make the base
- 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
- 2. In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
- Freeze the ice cream
- 6. Add the vanilla to the chilled base and stir until blended.
- 7. Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer. Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.
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.
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