Malt Ice Cream Recipe

Inspired by La Cuchara

Time3h

Serves6

Make Malt Ice Cream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Combine Dairy Ingredients
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks until they are pale and frothy.
3
Temper the Egg Yolks
Slowly pour about a cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks. This will prevent them from scrambling.
4
Combine Mixtures
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir in the malted milk powder and vanilla extract.
5
Cook the Mixture
Continue to cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
6
Cool the Base
Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 2 hours or until completely chilled.

7
Churn the Ice Cream
Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8
Add Mix-Ins (Optional)
If desired, add chocolate chips or crushed malt balls during the last few minutes of churning.
9
Transfer to Containers
Transfer the churned ice cream to an airtight container and smooth the top with a spatula.
10
Freeze Until Firm
Freeze the ice cream for at least 4 hours or until firm before serving.