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.
THE BEST CHOCOLATE MALTED
Steps:
- Warm Glossy Chocolate Sauce:
- In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
- Combine all the ingredients in a blender and blend until smooth.
CHOCOLATE MALTED ICE CREAM
Provided by Ellen Brown
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Fourth of July Kid-Friendly Father's Day Backyard BBQ Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 11
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-MALT ICE CREAM
Provided by Bon Appétit Test Kitchen
Categories Ice Cream Machine Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 cups
Number Of Ingredients 2
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.
CHOCOLATE MALTED WHOPPERS ICE CREAM
Smooth, fudgy, and creamy. My sister LOVES ice cream and wanted an ice cream maker desperately since she was a teenager. When she got married, she finally got the maker of her dreams, and has been cranking out this recipe non-stop ever since:)
Provided by JamesDeansGirl
Categories Frozen Desserts
Time 8h
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
- Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
- Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
- Stir in the vanilla; press plastic wrap onto the surface of the custard.
- Refrigerate for at least 4 hours or overnight.
- Stir in the heavy cream and malted milk balls.
- Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
- Keep remaining custard chilled until ready to be churned.
- Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.
MALT CHOCOLATE ICE CREAM
All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 571 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 28 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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 CHOCOLATE ICE CREAM
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 9
Steps:
- Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.
- In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.
- Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.
- Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.
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MALTED MILK ICE CREAM RECIPE | KING ARTHUR BAKING
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4.4/5 (18)Total Time 1 hr 30 minsServings 4Calories 383 per serving
- To make the ice cream: Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Place the milk, cream, and malted milk powder in a 2-quart saucepan set over medium heat.
- Bring to a simmer., While the milk mixture is heating, whisk together the egg yolks, sugars, and xanthan gum in a large heatproof bowl.
- Place a strainer over the saucepan and pour the cream/yolk mixture through it back into the pan., Reduce the heat to low and cook the base until it thickens slightly and you just begin to see steam come off the top.
CHOCOLATE MALT ICE CREAM RECIPE | DESSERT NOW DINNER …
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- 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.
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