Vanilla Malted Ice Cream

September 10, 2008 at 6:33 pm | Posted in ice creams & frozen, sweet things | 29 Comments

vanilla malted ice cream

You know the ice cream from my last post?  Well, I did say I’d type up the recipe for you, and I do not fib (at least not often, and when I do, I usually get caught).

Making up your own ice cream flavors isn’t hard.  Here, I pretty much just futzed around with a standard formula for vanilla ice cream that I often use, but the idea to add skim milk powder to the base and the technique of cooking it over a double boiler (no tempering that way) came from The Sweet Melissa Baking Book by Melissa Murphy.  (By the way, if you haven’t tried the Brown Sugar Vanilla Ice Cream from her book, it is most excellent.)

After the cookies were polished off, R and I enjoyed the ice cream in sundae form!  With chocolate sauce, it was truly spectacular (the sauce was leftover from the DB’s eclair challenge, but I’ll list that recipe below as well, just in case you want it).  I’m imagining it would have made a damn good malted milkshake, too, but the ice cream is just a sweet memory now…

vanilla malted ice cream

Vanilla Malted Ice Cream- makes about 1 quart

1½  c cream
1½  c milk
½  c vanilla sugar (or ½  c granulated sugar + ½  vanilla bean, split and scraped)
1/8 t salt
1/4 c skim milk powder
2 T barley malt syrup
4 egg yolks
½ t vanilla extract
about 1/8 t xanthan gum (optional; helps keep ice cream scoopable)

-Set yourself up with a double boiler: Put a few inches of water into a large, heavy saucepot and bring to a simmer.  Find a heatproof bowl both big enough to hold the above ingredients and big enough to sit over the pot without touching the simmering water.

-In the bowl, thoroughly combine the cream, milk, vanilla sugar, salt, skim milk powder, malt syrup and egg yolks with a whisk.

-Set the bowl over the simmering water and stir the mixture constantly until it thickens enough to coat the back of a spoon and reaches 180°-185°F (this takes 5-10 minutes).  You may need to adjust the heat to keep the water at a simmer.

-Take the bowl off the heat and whisk in vanilla extract and xanthan gum (if using).  Now is also a good time to taste the base…if it’s not malty enough for you, add in another tablespoon of syrup.

-Strain the base into a clean storage container or large glass measuring cup.  Cool over an ice bath.  Refrigerate several hours or overnight.

-Pour the chilled base into your ice cream maker and freeze.

-Transfer to a resealable container and place in the freezer until firm enough to scoop.

Chocolate Sauce- makes 1½ cups or 525 g
Chocolate Desserts by Pierre Hermé

4½ oz (130 g) bittersweet chocolate, finely chopped
1 c (250 g) water
½ c (125 g) heavy cream (or crème fraîche)
1/3 c (70 g) sugar

-Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to whisk constantly.  Then reduce the heat to low and continue whisking until the sauce thickens.

-It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of a spoon.


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  1. THANK YOU!! Bookmarked in delicious, and waiting for the weekend. I think this is an inspired recipe.

  2. LOL! Great minds think alike! I made David Lebovitz’s malted milk ice cream last night and plan to make ice cream sandwiches with my last four cookies this evening! Can’t wait!

  3. Malted ice cream is one of my favorites, no matter what flavor. If I made this I’d probably eat way too much.

  4. Lusicious-looking sundae!!

  5. oh yum!! hubby loves malts… why have i never tried making malted ice cream?!

  6. Ice cream is like the perfect canvas for experimenting with flavors! Malt sounds like the best flavor!

  7. This ice cream recipe sounds really fantastic! I’m a huge fan of David Lebovitz’s version of malted milk ice cream, but I must try this one…love the fact that you don’t have to temper eggs!

  8. Mm this looks delcious, im sitting here starving drooling over how good this ice cream looks!
    Good stuff never seems to last long enough does it hehe!

  9. Wow! That looks amazing!!!!

  10. Oh! I have been wanting to make that Brown Sugar Ice Cream – your malted vanilla looks really wonderful too!

  11. I love your page and read you often partly because I love your clean design in photos, but I think this may be the first comment/question. I love the shadow effect you got in the photo of the hazelnut praline birthday cake. And some of my favorite photos that anyone takes is when you see an unanticipated reflection, let me know if you find it, I really love these because they are like a surprise or a secret. Also I could eat biscotti 3 meals a day, it is part of the bread group isn’t it? It is nice how you use the same ingredients and combine them in a new way. My question is…how do you light? You have the right amount, not too little nor too much. If you have a minute, thanks.

  12. thanks for the comments!

    Amber–I’ll let you in on a little secret…I don’t use a fancy camera and I have no idea what I’m doing with food photography! I always try to use natural sunlight in my photos, because I don’t have a lightbox or setup. In my current apartment, I have a window bench that I’ve been taking most of the pictures on…I usually try to shoot them in the late afternoon, when the light is softer and not so strong. Thanks for writing (and yes, biscotti most definitely counts as a bread)!

  13. That looks delicious… And wow, local restaurant recommendations on one of my favourite food blogs! That doesn’t happen very often for me. 😉

  14. Thank you, I had no idea about late afternoon. And it was in the spoon, I love those surprises.

  15. Amber-Yes, I often photograph myself in the cutlery!

  16. I should have had that with my cupcakes. YUM!

  17. this looks yummylicious.

  18. Vanilla malt …yum! 🙂 Great way to use up dessert left overs.

  19. Ohhhh the sundae looks divine!

  20. That looks delicious…and definitely something I should do to use up some of the malt products in my house!

  21. Wow, that looks like the ultimate dessert! How creative of you to combine the flavours from different challenges!

  22. I love checking your page every now and then to see what new and fabulous masterpieces you have whipped up. (Bill luvs it as well). I hope everything is great with you!!

    -Your pal from N.VA…

  23. Andrea–Hi!!! Thanks for checking in and commenting! Hi to Bill, too! Will e-mail soon, I promise.

    (Andrea is my high school BFF, by the way).

  24. mmmm perfect way to enjoy those whoppers 🙂

  25. That is the most scrumptious ice cream sundae I have seen in a long time. Make one for me next time. YUMMY!!!

  26. Love the ice cream in the glass shot! So luscious! Sounds delicious and sooooo tempting!!

  27. Stef, be honest, you know in your heart of hearts that that first photograph was going to weaken all our resolve and make us suddenly crave ice cream. Come on, admit it 🙂

  28. That ice cream looks amazing! I’ll definitely have to try this and the other ice creams from the book. I might have to bake another batch of cookies to go along with it!

  29. This looks great! I love Melissa’s recipe too – I love that whole book, in fact – not a dud in it. I’ll have to try this with my leftover malted milk powder.

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