MALTED VANILLA ICE CREAM
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.
VANILLA MALTED ICE CREAM CAKE
Provided by Food Network Kitchen
Time 4h40m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.
- Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.
- Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.
- Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.
MALTED MILK PIE
Malted milk balls provide the delightful flavor you'll find in each cool bite of this light dessert. So easy to make, the pies feed a crowd and are a longtime favorite of my family. -Jann Marie Foster, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 5
Steps:
- Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.
Nutrition Facts : Calories 234 calories, Fat 11g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MALTED ICE CREAM
As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
MALTED MILK FUDGE RIPPLE ICE CREAM
If you love the flavor of malted milk, you'll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available in health food stores), which deepens the malted milk powder whisked into the ice cream base. Be gentle when folding in the fudge ripple; you want the fudge to stay in distinct pockets and not disappear into the ice cream base. Or skip the rippling altogether and serve the fudge as a sauce on top of the ice cream.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 7h35m
Yield 1 1/2 quarts ice cream
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together 2 cups/470 milliliters heavy cream, the malt powder and the vanilla. Set a mesh strainer over the bowl. Set aside.
- In a medium saucepan, heat remaining 1/2 cup/120 milliliters heavy cream, the milk, the sugar, the malt syrup (if using) and the salt over medium heat.
- In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then scrape the warmed yolk-milk mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden spoon or heatproof plastic spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5 minutes. Pour the custard through the strainer into the malted milk-cream mixture and whisk well. Let the mixture cool to room temperature, then chill mixture thoroughly in the refrigerator, at least 4 hours.
- Meanwhile, prepare the fudge: Whisk together sugar, malt syrup, cocoa powder, salt and 1/2 cup/125 milliliters water in a medium saucepan. Place over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours, covered, before using. Fudge can be made up to 1 week ahead and stored in the refrigerator.
- Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
- To create the ripple effect, dollop large spoonfuls of fudge ripple into your ice cream storage container. Top with a layer of freshly churned ice cream, then another layer of fudge. Repeat until all of the fudge and ice cream are layered. (If you have any fudge left over, serve it on top of the ice cream.) Give the mixture a quick stir to swirl together the fudge and ice cream, but don't overdo it. You're looking for marbling. Freeze for at least 2 hours before serving.
- Serve ice cream topped by dollops of whipped cream or crème fraîche, crushed malted milk balls or malted milk powder, and any leftover chocolate fudge.
VANILLA MALTED ICE CREAM
Make and share this Vanilla Malted Ice Cream recipe from Food.com.
Provided by tunasushi
Categories Frozen Desserts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 228.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 108.1, Sodium 46.8, Carbohydrate 23.3, Fiber 0.5, Sugar 19.4, Protein 2.9
MALTED MILK BALL ICE-CREAM DESSERT
From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.
Provided by lazyme
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90.9, Fat 7.2, SaturatedFat 6.2, Sodium 7.1, Carbohydrate 6.6, Sugar 6.6, Protein 0.4
CHOCOLATE MALTED ICE CREAM
Provided by Ellen Brown
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Fourth of July Kid-Friendly Father's Day Backyard BBQ Frozen Dessert Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 11
Steps:
- Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
- Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
- Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
MALTED MILK ICE CREAM CAKE WITH BLACKBERRY TOPPING
Categories Cake Milk/Cream Egg Dessert Bake Kid-Friendly Blackberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).
- Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.
- For ice cream:
- Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).
- Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.
- For topping:
- Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.
- Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.
MALTED MILK BALL ICE CREAM DESSERT
Steps:
- Mix together the graham cracker crumbs and melted margarine. Press into a 13x9 inch dish and freeze.
- Melt the vanilla ice cream and pour over the frozen graham crust. Freeze again.
- Crush the malted milk balls and fold into the thawed whipped topping. Pour malted milk ball mixture over the frozen ice cream. Freeze.
- When frozen, cut into squares and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- To make the ice cream: Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Place the milk, cream, and malted milk powder in a 2-quart saucepan set over medium heat.
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