Malt Ice Cream Recipe


Malt Ice Cream Recipe

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.

Prep: 1 hr
Freeze: 4 hrs
Total: 5 hrs


  • 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


  1. Pour the milk, cream, Demerara, and soft brown sugar into a heavy-bottomed pot and bring to a boil.

  2. While the milk and cream are coming to the boil, whisk the white sugar together with the egg yolks.
  3. 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.

  4. 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.

  5. 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.

  6. Place in an ice cream maker and churn according to manufacturers' instructions, then store in the freezer until ready to serve. Enjoy!


  • 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
Nutrition Disclaimer
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