I don't see a thread on this already (I looked, but not comprehensively). So here's one recipe I just saw today. Looks good (I'll try it soon):
Malted Milk Ice Cream
Ingredients:
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cps malted milk balls, coarsely chopped
Directions:
1. 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.
2. 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.
3. 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.
4. 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 form the machine, fold in the chopped malted milk balls.
Makes about 1-1/2 quarts.
[ame="http://www.amazon.com/Perfect-Scoop-Sorbets-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?ie=UTF8&s=books&qid=1271573734&sr=8-1"]Amazon.com: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (9781580082198): David Lebovitz: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41j4OE9jtgL.@@AMEPARAM@@41j4OE9jtgL[/ame], David Lebovitz, Ten Speed Press, 2007
Malted Milk Ice Cream
Ingredients:
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cps malted milk balls, coarsely chopped
Directions:
1. 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.
2. 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.
3. 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.
4. 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 form the machine, fold in the chopped malted milk balls.
Makes about 1-1/2 quarts.
[ame="http://www.amazon.com/Perfect-Scoop-Sorbets-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?ie=UTF8&s=books&qid=1271573734&sr=8-1"]Amazon.com: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (9781580082198): David Lebovitz: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41j4OE9jtgL.@@AMEPARAM@@41j4OE9jtgL[/ame], David Lebovitz, Ten Speed Press, 2007
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