So, when I read in David Lebovitz's The Perfect Scoop that this was his favorite ice cream in the whole book, I could not believe it. What is so great about Malted Milk Ice Cream? But then, I made it (with the third Baking Sister Rachel) and I understood. Oh boy, was this good. Smooth and creamy, with a good malt flavor in the ice cream, plus a crunch from the Whoppers that were folded into it. I can't wait to make this again. It was even good after the freezer accidentally stayed open all day and the ice cream melted and then refroze (yes, that was a bad day). I think that is the test of excellent ice cream -- that you want to eat it even when it is not at its best.
In other news, if there is anyone out there reading our blog, leave us a comment and let us know. We want to know if you are out there and we promise to respond!
And now, without further ado...
The recipe:
David Lebovitz's Malted Milk Ice Cream
Recipe by David Lebovitz
Recipe by David Lebovitz
Ingredients
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped
Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
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Yum! That looks great. What brand of malt powder did you use? I am having trouble finding some. Keep writing, I am reading!
ReplyDeleteYay Rebecca and Sarah....LOVE the blog. Keep'em coming for us Ohriners. Ari loves looking at the pics..."That looks yummy! Ari eat it up"
ReplyDeleteHey -- glad Ari likes the pictures. Simon likes the food, so it works out.
ReplyDeleteShosh -- I used Carnation Malted Milk Powder. It is so funny that I can find it easily here, and you can't. I basically can't find anything here, but that was on a shelf. Strange.
Hope you guys are doing well.