Malted Vanilla Ice Cream Recipes

MALTED VANILLA ICE CREAM

Steps:

• In a heavy-bottomed, 2 quart saucepan, whisk together the cream, milk, 1/2 the sugar, and 1/2 the malted milk powder. Slit the vanilla bean lengthwise, scrape the tiny seeds into the pan, and tossin the bean pod. Bring to boil over moderate heat, stirring occasionally. Remove from heat and allow to steep for 1 hour.
• Prepare an ice bath by filling a large bowl with ice and setting a smaller bowl on top.
• Whisk the egg yolks in a small bowl with the remaining sugar and malted milk powder. Return the cream mixture to a boil, and remove from heat. Temper the yolks by slowly ladling 1/2 cup of the hot liquid into the bowl with the yolks, whisking constantly. Still whisking, pour the warm yolk mixture back into the hot cream and then stir with a wooden spoon for a few moments to thicken the custard.
• Strain the custard through a fine-mesh strainer into the bowl set over ice, and stir occasionally until chilled. Freeze in an ice-cream maker, following the manufacturer's directions.
• Serve--it's delicious!

VANILLA MALTED ICE CREAM

Steps:

• Heat milk and malt powder in a saucepan till the malt powder is dissolved and the mix simmers. Take off the heat.
• While waiting for the milk to simmer, beat egg yolks and sugar till satiny and batter-like.
• Pour the milk into the yolk and sugar mix and stir constantly. Return the entire mix to the saucepan over the lowest heat setting.
• Constantly whisk the mix and do NOT LET IT BOIL. Let it thicken till it can coat the back of a spoon.
• Strain the entire mix into a large bowl and let it cool for about 10 minutes.
• Whisk in cream and vanilla extract. Cool and chill overnight.
• Process according to your ice cream maker.

MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE AND MILK CHOCOLATE PIECES

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• Freeze the ice cream
• 6. Add the vanilla to the chilled base and stir until blended.
• 7. Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer. Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.