Finally, while home for Christmas, I talked to a cousin who works at an ice cream shop in town and got a chocolate malt, as well as a nice to go cup of malt powder. Rather than bring it back on the plane with me in a plastic baggie and getting some 'friendly' treatment from the TSA, I shipped it back along with a variety of gifts I had received for Christmas.
When making this recipe, you'll end up making a chocolate ganache to mix into the normal cream base. I had never made ganache before but it is surprisingly easy and awfully tempting to eat right out of the double boiler (I had to stop after a few spoonfuls or else it would have been vanilla malt). Going forward, this might just be my preferred method for making chocolate ice cream. Compared to other recipes, the process of melting the chocolate, mixing it into cream, etc. seems fairly similar but the result of this one was just stupendous!
Ingredients
Nutritional Info | |
---|---|
Serving Size 1/2 cup
Servings 10 |
|
Calories 400 | |
Fat 16g | |
Sat Fat 18g | |
Carbs 32g | |
Sugar 4.2g | |
Protien 24g | |
*Nutritional Info from: Livestrong.com/myplate |
- 2 cups heavy cream
- 1 cup half n' half
- 5 egg yolks
- 3/4 cup sugar
- 5oz semi-sweet chocolate
- 3/4 cup cocoa powder
- 2/3 cup malted milk powder
- Pinch of salt
- Double boiler
- Measuring Cups
- Measuring Spoons
- Medium sauce pan (2-3 qt)
- 2 Mixing Bowls
- Sieve/ mesh strainer
- Whisk
This recipe has a lot of concurrent steps so make sure to read through once or twice before you get going.
Some of the basic ingredients, cream, malt powder, chocolate |
Here you will have two pans going on the stove, the first is to make the chocolate ganache, another for sweet cream base.
Pour 1 cup of cream and the cocoa powder into a medium sauce pan. Bring up to a slight boil. Once up to temperature, turn off the stove and mix in the bittersweet pieces. Whisk or stir until chocolate has thoroughly blended in and pour through sieve into the cream and malt mixture.
At the same time, heat the remaining half n' half, sugar, and salt over a double boiler, stirring constantly. Once the mixture begins to steam/ simmer, slowly pour into the egg yolks, whisking as you pour.
Now you have two bowls, one with malted chocolate ganache and another with sweet cream base.