Sweets | Malted Milk Chocolate Ice Cream
Posted on July 23, 2013
I used Humphry Slocombe Ice Cream Book cookbook for the first time. Recipe was easy to follow and the ice cream turned out really good.
Yield: 2 pints / 1 quart
2 cups heavy cream
1 cup whole milk
2 teaspoons salt
3 egg yolks
1 cup sugar
3 ounces milk chocolate, chopped
2 ounces dark chocolate (70%), chopped
3 tablespoon malt powder
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
In a large, heavy-bottomed, non-reactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, two to three minutes.
Remove the custard from the heat. Put both chocolates in a large heatproof bowl and pour the hot custard over them. Whisk until the chocolates are melted and the custard is smooth. Whisk in the malt powder and immediately pour the custard through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for a least one hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacture's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to one week.
(Ref. "Malted Milk Chocolate" recipe, Humphry Slocombe Ice Cream Book cookbook, p. 49.)