Malted Milk Ice Cream Bonbons Recipes

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MALTED MILK SHAKES



Malted Milk Shakes image

Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 5

1 cup milk
6 tablespoons malted-milk powder, plus more for garnish
1 pint vanilla ice cream
1 pint chocolate or strawberry ice cream
Malted-milk balls, for garnish (optional)

Steps:

  • Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
  • Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.

MALTED VANILLA ICE CREAM



Malted Vanilla Ice Cream image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield about 2 quarts

Number Of Ingredients 7

2 tablespoons (2 envelopes) unflavored gelatin
5 cups milk
1 1/3 cups malted milk powder (7 ounces by weight)
5 cups heavy cream
2 cups sugar
2 tablespoons vanilla extract
1/4 teaspoon salt

Steps:

  • To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
  • Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.
  • Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).
  • Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
  • To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.
  • Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
  • Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.
  • Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.

MALTED MILK ICE CREAM BONBONS



Malted Milk Ice Cream Bonbons image

Frozen malted milk balls pulverized with a rolling pin are the beginning of this dessert. Mix the crumbs with malted milk powder and roll in ice cream for a weeknight treat.

Provided by Melissa Clark

Categories     quick, ice creams and sorbets, dessert

Time 20m

Yield 25 to 30 ice cream balls

Number Of Ingredients 3

1 cup chocolate malted milk balls
1 cup malted milk powder
1/2 pint chocolate, coffee, ginger or other ice cream

Steps:

  • Freeze the malted milk balls for 30 minutes. Pulse them in a food processor, or crush them in a sealed plastic bag to make pieces the size of rice grains.
  • Place the malted milk powder into a shallow bowl. Scoop out a ball of ice cream and roll it in the malted milk powder until well coated, then roll it in the crumbs made from the malted milk balls. Immediately put it on a plate in the freezer and repeat with remaining ingredients. Firm them up in the freezer for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 2 grams

CHOCOLATE MALT ICE CREAM



Chocolate Malt Ice Cream image

This no-cook, egg free, easy homemade chocolate ice cream is combined with malted milk powder for that good old-fashioned taste.

Provided by Amber | Dessert Now Dinner Later

Categories     Ice Cream and Frozen Treats

Time 5h35m

Number Of Ingredients 5

1/3 cup cocoa powder
6 Tbsp malted milk powder (Carnation)
3/4 cup granulated sugar
2 cups (1 pint) heavy cream
1 cup milk (whole or 2% preferred)

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.

MALTED MILK CHOCOLATE ICE CREAM



Malted Milk Chocolate Ice Cream image

This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 pint

Number Of Ingredients 9

1 cup heavy cream
3 cups whole milk
2 tablespoons nonfat dry milk
3/4 cup granulated sugar
1 cup malted milk powder
10 large egg yolks
3 ounces Amedei "Toscano Brown" milk chocolate couverture, chopped
1 ounce Amedei "No. 9" 75% dark couverture, chopped
2 tablespoons Tuscan vin santo or rum

Steps:

  • Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.
  • In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.
  • Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.
  • Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.

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