Chocolate Malt W O Ice Cream Recipes

CHOCOLATE MALT ICE CREAM

Steps:

• 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.

MALT CHOCOLATE ICE CREAM WITH OREO COOKIE CRUNCH

Steps:

• Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don't allow the liquid to simmer. It should thicken as it heats up and is ready when it's thick enough to coat the back of a wooden spoon.
• Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the Ovaltine and whisk until smooth.
• Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).

CHOCOLATE MALT ICE CREAM

Steps:

• Combine first 3 ingredients in a bowl; stir well with a whisk. Add malt powder, stirring until dissolved. Stir in milk. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Yield: 10 servings (serving size: 3/4 cup) NUTRITION PER SERVING CALORIES 223(25% from fat); FAT 6.2g (sat 3.8g,mono 2g,poly 0.2g); PROTEIN 6.8g; CHOLESTEROL 2mg; CALCIUM 196mg; SODIUM 85mg; FIBER 2.9g; IRON 1.8mg; CARBOHYDRATE 40.4g

CHOCOLATE MALT W/O ICE CREAM

Steps:

• Put all in a blender and puree until smooth.
• If not smooth, ice chips will distract from flavor.
• Serve immediately.