ICE CREAM MALT RECIPE RECIPES
VANILLA MALTED ICE CREAM RECIPE - FOOD.COM
Make and share this Vanilla Malted Ice Cream recipe from Food.com.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
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, FatContent 13.9, SaturatedFatContent 8.3, CholesterolContent 108.1, SodiumContent 46.8, CarbohydrateContent 23.3, FiberContent 0.5, SugarContent 19.4, ProteinContent 2.9
CHOCOLATE MALTED ICE CREAM RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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, FatContent 27g fat (16g saturated fat), CholesterolContent 154mg cholesterol, SodiumContent 129mg sodium, CarbohydrateContent 29g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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