Best 3 Malted Vanilla Ice Cream Recipes

MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE AND MILK CHOCOLATE PIECES

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• Freeze the ice cream
• 6. Add the vanilla to the chilled base and stir until blended.
• 7. Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer. Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

VANILLA MALTED ICE CREAM CAKE

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 VANILLA ICE CREAM

Steps:

• In a heavy-bottomed, 2 quart saucepan, whisk together the cream, milk, 1/2 the sugar, and 1/2 the malted milk powder. Slit the vanilla bean lengthwise, scrape the tiny seeds into the pan, and tossin the bean pod. Bring to boil over moderate heat, stirring occasionally. Remove from heat and allow to steep for 1 hour.
• Prepare an ice bath by filling a large bowl with ice and setting a smaller bowl on top.
• Whisk the egg yolks in a small bowl with the remaining sugar and malted milk powder. Return the cream mixture to a boil, and remove from heat. Temper the yolks by slowly ladling 1/2 cup of the hot liquid into the bowl with the yolks, whisking constantly. Still whisking, pour the warm yolk mixture back into the hot cream and then stir with a wooden spoon for a few moments to thicken the custard.
• Strain the custard through a fine-mesh strainer into the bowl set over ice, and stir occasionally until chilled. Freeze in an ice-cream maker, following the manufacturer's directions.
• Serve--it's delicious!