Wednesday, August 4, 2010
Ice cream is lovely on either type of summer day. This is a delicious, rich vanilla ice cream spiked with malted milk powder and a creamy almond butter swirl. I think it’s my favorite of the ice cream recipes I’ve made so far. Words are inadequate to the task of conveying how perfectly the flavors of vanilla, malt, and almond complement one another. It’s like ice cream: the religious experience.
I would therefore be remiss if I failed to share the recipe.
Vanilla Malt Ice Cream with Almond Butter Swirl
2 cups half and half
½ cup sugar, divided into equal ¼ cup measures
½ cup malted milk powder
4 egg yolks
seeds of one vanilla bean (or a tablespoon or so of vanilla extract)
dash of salt
¾ cup almond butter (I used creamy salted from Trader Joe’s. Peanut butter would probably also be tasty)
¼ cup malted milk powder
1 tablespoon sugar
½ teaspoon vanilla extract
Whisk together egg yolks and ¼ cup sugar until light and soft. Whisk together the remaining sugar and malted milk powder and stir into the half and half. Add vanilla and salt. Heat in a double boiler until warmish. Add a cup or so of warmed half and half to the egg yolk mixture, whisking constantly, then pour the tempered egg yolk mixture into the pan, whisking that constantly. It sounds more complicated than it is. Heat until 170 degrees or until it is thick enough to coat the back of a spoon. I recommend using a candy thermometer to be on the safe side.
Cool the half and half mixture in the refrigerator or in an ice water bath in the sink. Add to ice cream maker according to directions.
While the ice cream is in the machine, mix together the almond butter, malted milk powder, sugar, and vanilla.
Once the ice cream is ready, layer it with almond butter mixture and swirl with a knife or spoon. Freeze until solid. Makes about 4-5 cups.
Printable recipe here.