Chocolate Malt Ice Cream
For those that just can't go past chocolate
Recipe Posted on 18th September, 2004
Recipe Source: This recipe comes from a book called écco: recipes from an Australian bistro by Philip Johnson and Kris Riordan. Making ice cream is much easier if you have an ice cream churn, which freezes and mixes at the same time. If you don't have a churn, you will need to freeze the mixture for 30 minutes at a time and whisk/beat it in between each freezing cycle. This is very time consuming, but home made ice cream is devine!
Makes 1.25 litres
Ingredients
50g caster sugar
8 egg yolks
500ml milk
230g best quality milk chocolate, chopped
65g malted milk powder
500ml pure cream
Method
In a bowl, lightly whisk sugar and egg yolks together. In a 2 litre saucepan, heat milk until almost boiling, remove from heat and whisk in chopped chocolate and malted milk powder. Allow chocolate to melt fully before whisking in cream to decrease temperature. Whisk hot milk mixture into eggs then return mixture to the saucepan over moderate heat.
Using a wooden spoon, stir constantly until custard thickens and coats the back of the spoon. Do not let mixture boil. Refrigerate until cold. Churn in an ice cream machine and store in the freezer.
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