Wednesday, June 20, 2012
Malted Milk Ice Cream
I hate to use a Rachel Ray expression, but Yum-O is an appropriate description of Malted Milk Ice Cream. David Lebovitz prefaces the recipe by saying he basically hoarded this ice cream while gladly giving away other varieties. Pretty high praise.
My hubby loves Whoppers candy so I made this Whopper studded ice cream as a special Father's Day treat. It's rich, creamy, and completely decadent.
I've become a huge fan of using malted milk powder in baked goods. It adds a hint of earthiness, and now that I'm really thinking about it, a nostalgic flavor to anything it's added to. A little tip if you are going to use malted milk powder. Check any already open canisters before you start cooking to see if it is still powder or if it has morphed into a weird solid mass. I tried to soften it up a bit by microwaving it for a few seconds, and I ended up with a powdery, taffy-like block. A quick trip to the store and I was back in business.
If you decide to make Malted Milk Ice Cream, be forewarned that it is addictive. A bite or a small serving will not be enough. I especially loved the bit of chocolate and added texture from chopped Whoppers candy. I completely understand why Mr. Lebovitz didn't want to share it.
Malted Milk Ice Cream
The Perfect Scoop, David Lebovitz
1 cup (250 ml) half-and-half
3/4 cup (150 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
6 large egg yolks
2 cups (350 g) 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.