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
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.
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.
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MALTED MILK ICE CREAM RECIPE | KING ARTHUR BAKING
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4.4/5 (17)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.
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