Choice Of Malt Ice Powder Cream Recipe
Make Choice Of Malt Ice Powder Cream Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ice Cream
Malt Powder Options (choose one)
Stabilizer / Thickener (optional but recommended)
Mix-ins & Toppings (optional)
Method
Base Ice Cream
- 1
Combine dairy and sugar
In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 1 cup granulated sugar. Whisk to dissolve most of the sugar before heating.
- 2
- 3
Temper and thicken (optional cornstarch)
If using cornstarch for a firmer texture: in a small bowl whisk 1 tsp cornstarch with 2 tablespoons cold milk to make a slurry. Slowly whisk the slurry into the warm milk mixture and continue to heat on low, stirring constantly, until the mixture slightly thickens (1–2 minutes).
- 4
Add powdered milk & salt
Off the heat, whisk in 1/4 cup powdered nonfat milk (if using) and 1 tsp fine sea salt until fully incorporated. This improves body and reduces iciness.
- 5
Add vanilla
Stir in 1 tsp vanilla extract. Remove from heat and let the mixture cool for 10 minutes.
Malt Powder Incorporation
- 6
Choose your malt powder
Select one malt powder option: 3/4 cup plain malted milk powder, or 3/4 cup chocolate malt powder, or 3/4 cup strawberry malt powder. Measure 3/4 cup of your chosen malt powder.
- 7
Dissolve malt powder
Place the measured malt powder in a medium bowl. Add 1/4 cup of the warm milk mixture and whisk vigorously to make a smooth paste without lumps.
- 8
Incorporate into base
Whisk the malt paste back into the warm milk-cream mixture until completely smooth and homogeneous. Taste and adjust: for a stronger malt flavor add an extra tablespoon of malt powder, whisking to dissolve.
Chill & Churn
- 9
Cool the custard
Pour the malted base through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap (touching the surface to prevent a skin) and refrigerate until fully chilled, at least 3 hours or preferably overnight.
- 10
Churn
Once chilled, pour the base into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (typically 20–30 minutes).
- 11
Add mix-ins (optional)
If using chopped malted milk balls or other mix-ins, add them in the last 2–3 minutes of churning so they distribute evenly.
Freeze & Serve
- 12
Harden
Transfer the churned ice cream to an airtight container. Smooth the top, press a piece of parchment or plastic wrap directly on the surface, and freeze until firm, at least 3–4 hours.
- 13
Serve
Scoop the malt ice cream into bowls or cones. Drizzle with chocolate sauce, sprinkle toasted nuts and a pinch of sea salt flakes if desired.