choc malt ice cream

My room is a mess. I desperately need to do some washing (I’m wearing dirty jeans, people. Not just worn, I know some people don’t wash their jeans, but these have work stains on them). I’m busy from pretty much today until the end of semester. I’m turning twenty tomorrow. Today. I don’t even know what day it is!

But I made ice cream. From scratch, for the first time, pretty much, without an ice cream machine. I. Made. Ice. Cream.

And it’s delicious.

Sometimes, you just have to do what you do. Don’t worry about the lack of sleep or the fact that you have to get up early to do it, the fact that it may be a little less than perfect due to the fact that our freezer isn’t as cold as it should be and I could’t baby it because I had to run out to go see the last (sob!) Harry Potter film. Sometimes you just have to go with a whim. Which happened last night, as I was trawling through the blogosphere and came upon this beauty.

Isn’t she gorgeous? Β My friend was over and we both decided we wanted it. And so we decided to make it this morning.

I had to run to the shops to get some of the ingredients, and living as I do in the hills, I couldn’t get plain malt powder – so I got chocolate malt powder instead. I don’t think this compromised on the taste AT ALL. In fact, although I’m planning on making it again with plain malt powder (it’s that good people. THAT. GOOD) I don’t think it needs it.

And, yes, I know it’s the depths of winter. I know it’s 12Β° outside. I understand that ice cream is usually considered a summer food. But guys, I read all these blogs from the US and even though I’m definitely a winter person, sometimes I get season envy. Because you over there, you get to pick fresh berries and make ice cream (even combine the two and make ice cream with fresh berries…) and wear shorts and go to the beach.

I’ll just sit here, rugged up next to the heater and eat my choc malt ice cream with mixed in maltesers. Yum.

Choc malt ice cream

Adapted from theΒ brown eyed baker

1 cup half and half – in Australia, I think you could use Jersey milk or extra light cream (labelled “cooking cream”) – I used a mix of 100ml thickened cream and 150ml Jersey milk. Jersey milk is higher in protein and fat than regular milk, and contains A2 beta proteins, which are better for you.

3/4 cup sugar

pinch salt

2 cups heavy cream – I used thickened and think it could probably have been heavier, so use real heavy cream.

2/3 cup malted milk powder – I used Ovaltine

teaspoon vanilla extract

6 egg yolks

 

Heat the half and half/light cream/Jersey milk, sugar and salt in a medium saucepan over medium heat until the sugar is dissolved and it’s all steamy up in there.

Meanwhile, whisk the cream, malt powder and vanilla together in a large bowl and set a mesh strainer over it. Set aside.

When the milk mix is ready, whisk the egg yolks in a smallish bowl. Add a small amount of the hot milk and sugar, and continue whisking as you add in small amounts of the milk mixture. Pour it back into the saucepan and stir continually over low heat for forever (not really!) until the custard is quite thick, coating the back of the wooden spoon. Pour it into the big bowl with the cream and malted milk powder, and whisk them together.

Put a whole lotta ice cubes in an even bigger bowl than the one you already have and fill it with water. Put your soon-(ish)-to-be ice cream bowl in there and stir/whisk until it’s cold. Refridgerate until really really cold. This will take a while. If you are impatient, it will seem like forever.

If you have an ice cream machine, at this point, haul it out and set it to good use. Β If not, you can follow these directions. Our freezer isn’t quite up to the task, as I mentioned, so it took quite a bit longer than the two to three hours David reckons it’ll take but trust me, this is worth the wait.

 

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