Espresso Malted Milk Ball Ice Cream Espresso Toffee Chunk Vari Recipes

MALTED MILK BALL ICE-CREAM DESSERT

Steps:

• Place malted milk balls in resealable plastic food-storage bag.
• Tap with rolling pin or meat mallet until coarsely crushed.
• Reserve 1/3 cup.
• Mix remaining crushed malted milk balls and the whipped topping.
• Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
• Spread whipped topping mixture over ice-cream sandwiches.
• Sprinkle with reserved crushed malted milk balls.
• Cover and freeze 2 to 3 hours or until firm.
• For serving, cut into 4 rows by 3 rows.
• Top with fudge sauce.
• Note:.
• We have found that frozen malted milk balls crush more easily than when crushed at room temperature.

ESPRESSO ICE CREAM

Steps:

• Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
• Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.