Maltedmilkballicecreamdessert Recipes

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.Stir 1 1/4 cups malted milk powder plus 4 ounces melted milk chocolate into custard.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often. Stir 1 cup chopped malted milk balls into churned ice cream.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with foil and grease the foil.
• In a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. Cook, stirring frequently, until everything is melted and smooth. Remove from heat and stir in the sugar and 1 tablespoon vanilla. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread the batter evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool in pan on top of a wire rack.
• To make the topping: In a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. Beat in the butter and confectioners' sugar until well blended. Spread over cooled bars. Sprinkle crushed malt balls over the top. Cut into bars and serve.

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.

Steps:

• Place the milk, vanilla and malted milk balls in the blender and blend until combined; add in the ice cream and blend until smooth and thickened (adjust the milk for a thinner consistancy).
• If desired add in some confectioners sugar to sweeten.

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.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

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.

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.