Ingredients for Malted Vanilla Ice Cream
- Heavy Cream
- 2 cups whole milk
- ¾ cup granulated sugar
- Instant Malted Milk Powder
- Vanilla Bean
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Malted Vanilla Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Malted Vanilla Ice Cream
- In a medium saucepan, combine the milk, cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
- Remove from heat and stir in the malted milk powder and vanilla extract until well combined. Let the mixture steep for at least 30 minutes to allow the flavors to meld.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly temper the warm milk mixture into the egg yolks, whisking constantly to prevent scrambling. Pour the tempered mixture back into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla bean paste.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
197g
Fat
111g
Carbs
21g
