Double Malted Chocolate Ice Cream Recipe
Deliciously creamy! Made with malted milk powder and cocoa for an extra special flavor. The malted barley syrup makes the ice cream soft, luscious and scoopable texture, straight from the freezer.
servings
Ingredients
- 12 oz whole milk (1 ½ cups)
- 12 oz heavy cream (1 ½ cups)
- 3 oz malted barley syrup (¼ cup)
- 3 oz malted milk powder (½ cup)
- 1 oz cocoa powder (¼ cup)
- 6 egg yolks
- 6 oz granulated sugar (¾ cup)
- 1 tbsp vanilla extract
Instructions
- In a small saucepan, whisk together 12 oz whole milk, 12 oz heavy cream, 3 oz malted barley syrup, 3 oz malted milk powder1 oz cocoa powder. Heat the milk mixture over medium high heat until scalding hot but not boiling.
- While the milk heats up, whisk together 6 egg yolks, 6 oz granulated sugar and 1 tbsp vanilla extract in a small bowl.
- Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and strain into a bowl. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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