Chocolate malt ice cream
I had some malted milk powder leftover from making the malted milk bars, so I went in search of something else to do with it. I found this ice cream recipe and it’s so different than any other ice cream I’ve made. First of all, it’s made with unsweetened cocoa powder. Then there’s the boiling water. Like I said, it was very different, so I wanted to try it out. I think it tastes very similar to a fudgsicle, but with a lot more calories. I did notice that it was hard to scoop this ice cream into actual “scoop” shapes. It just kind of wanted to get shoveled out without looking too fancy, but no one seemed to mind.
My kitchen was kind of a comedy of errors during the making of this though. I slopped and spilled the mixture two different times, but I still had enough to fill my ice cream machine twice. I only have a 1-quart ice cream maker, so if yours is bigger you won’t have to do it in two batches. In fact, for me to make ice cream in two batches, that also means it takes me two days since I have to refreeze my container. I just kept the mixture in the fridge while I waited and it was just fine.
Here’s the final verdict from my 5-year-old chocolate expert. “Delicious, I say. Delicious.” That’s good enough for me.
Recipe: Chocolate Malt Ice Cream
(slightly adapted from myrecipes.com)
1 1/3 c. granulated sugar
1 c. unsweetened cocoa powder
1 c. boiling water
1 c. malted milk powder (The original recipe called for “malt powder,” so I may have made a huge error using malted milk powder, but it tasted good and disappeared quickly, so it sure didn’t hurt anything.)
6 c. whole milk
1 tsp. vanilla extract
Combine first 3 ingredients in a bowl; stir well with a whisk. Add malted milk powder, stirring until dissolved. Stir in milk and vanilla. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.