Ingredients for Vanilla Malted Ice Cream
- 2 cups whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- Malt Drink Powder
- 1 teaspoon pure vanilla extract
- Whipping Cream
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How to Make Vanilla Malted Ice Cream
- In a medium saucepan, combine 2 cups whole milk and 1/2 cup malted milk powder. Heat over medium heat, stirring constantly, until the malt powder is completely dissolved and the mixture begins to simmer.
- Remove from heat.
- In a separate bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale, thick, and ribbon-like (about 5 minutes).
- Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Return the combined mixture to the saucepan over the lowest heat setting. Whisk constantly and continuously scrape the bottom of the pan to prevent scorching.
- Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a large bowl. This removes any lumps or cooked egg bits.
- Let the custard cool completely, stirring occasionally, to prevent a skin from forming (about 10-15 minutes).
- Stir in 2 cups heavy cream and 1 teaspoon pure vanilla extract.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully chill.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
77g
Fat
41g
Carbs
7g
