Vanilla Malted Ice CreamSeptember 10, 2008 at 6:33 pm | Posted in ice creams & frozen, sweet things | 29 Comments
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- 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
from 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.