Malted Milk Ice Cream Recipe
Delicious and creamy homemade ice cream flavored with fragrant vanilla bean and malted milk powder. Rich with egg yolks and it tastes like "cereal milk". It's a real treat.
servings
Ingredients
- 12 oz whole milk (1 ½ cups)
- 12 oz heavy cream (1 ½ cups)
- 3 oz non diastatic malted milk powder (½ cup)
- 1 vanilla bean (split)
- 6 large egg yolks
- 8 oz granulated sugar (1 cup)
Instructions
- Combine 12 oz whole milk, 12 oz heavy cream, 3 oz non diastatic malted milk powder and 1 vanilla bean in a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
- While the milk heats up, whisk together 6 large egg yolks and 8 oz granulated sugar 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. Scrape the seeds from the pod and stir them into the custard. Return the pod to the custard. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Before churning the ice cream, discard the pod (or save it to make vanilla sugar). 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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