This is one of the best flavors in the world. Shout out to Seattles best chef and my first chef John Sundstrom from #Lark in #Seattle for teaching me this recipe.
Skip #Baskin-Robbins #Häagen-Dazs & #Carvel because now you can make your own ice cream! Ok maybe you'll still want to go to carvel but definitely skip the other two! This recipe is very easy and can be made in less than an hour.
I don't receive a commission but this is the link to the ice cream maker. www.amazon.com...
Recipe that yields about 1.5 quarts
2 cups whole milk
1 cup heavy cream
7 egg yolks
1/2 cup sugar
3/4 cup malt ice cream
1 tsp vanilla extract
1 pinch salt
-Warm milk up to 160 to bring out sweetness
Mix yolks and sugar together
-Add warm milk to yolks and sugar
-Strain into pot and HEAT SLOWLY until approx. 185 or until it forms a thick custard
-Immediately pour in the cold heavy cream and the malt powder, vanilla extract, and salt. Stir to combine
Strain and cool down
-Spin in ice cream maker until thick and frozen. Place in airtight container in freezer until frozen solid.
-Before scooping if ice cream is very firm let stand at room temp for 5-10 minutes to soften up.
A couple notes:
-Making the custard aka creme anglaise is the most challenging part. But if you have a thermometer, and work slowly it's a very simple process. Heat slowly if you're unsure and have your cold cream on stand by. That will stop the cooking process instantly and prevent your yolks from scrambling.
The custard base needs to be very cold before churning. That speeds the process up 10 fold.
-And yes I do know what malt powder is. It's a magical powder of wheat, barely, and evaporated milk that adds flavor to so many things like pancakes, waffles, breads, ice cream, cakes ect..
3 окт 2024
