How To Make Malt Ice Cream
Satisfy your sweet tooth craving with a creamy scoop of this malt ice cream. It offers a rich treat using malt extract, milk, and double cream.
Ingredients
- 185 g malt extract
- 750 ml milk
- 500 ml double cream
- 100 g Demerara sugar
- 50 g brown sugar, soft
- 190 g egg yolk
- 85 g white sugar
- ½ tsp flaky sea salt
Instructions
-
Pour the milk, cream, Demerara, and soft brown sugar into a heavy-bottomed pot and bring to a boil.
- While the milk and cream are coming to the boil, whisk the white sugar together with the egg yolks.
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Once the cream mixture is boiling, remove from the heat and gradually whisk into the yolk mixture. Take care to add it slowly or the mixture will curdle.
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Place the pan back over low heat and pour the mixture into the pan. Stir slowly with a wooden spoon or spatula, until the custard thickens to a crème anglaise consistency.
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Whisk in the malt extract and salt to dissolve, then strain through a fine sieve into a bowl and leave to cool. Once it's cooler, set it aside in the fridge until completely chilled.
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Place in an ice cream maker and churn according to manufacturers' instructions, then store in the freezer until ready to serve. Enjoy!
Nutrition
- Sugar: 34g
- :
- Calcium: 184mg
- Calories: 464kcal
- Carbohydrates: 36g
- Cholesterol: 353mg
- Fat: 32g
- Iron: 1mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 2g
- Potassium: 209mg
- Protein: 8g
- Saturated Fat: 18g
- Sodium: 78mg
- Vitamin A: 1413IU
- Vitamin C: 1mg
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