Craving a truly sensational treat? This Chocolate Malt Ice Cream recipe delivers pure bliss in every scoop! We’re diving into a rich, creamy, and utterly satisfying homemade ice cream experience that will have you ditching the store-bought tubs for good.
Key Ingredients for Chocolate Malt Ice Cream:
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup malted milk powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 cup brewed strong coffee (optional, for deeper chocolate flavor)
How to Make Chocolate Malt Ice Cream:
Prepare to be amazed by how simple it is to create this incredibly decadent Chocolate Malt Ice Cream from scratch! With just a few key ingredients and straightforward steps, you’ll be scooping up velvety smooth, intensely chocolatey, and subtly malty goodness in no time. This recipe is designed for maximum flavor and minimal fuss, promising a satisfying homemade dessert experience with a preparation time of about 20 minutes plus chilling and churning.
Step-by-Step Instructions:
- Prepare the Base: In a medium saucepan, whisk together the whole milk, 1 cup of the heavy cream, granulated sugar, unsweetened cocoa powder, and malted milk powder. If using, stir in the brewed coffee. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is steaming but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
- Combine and Cook: Gradually ladle about 1 cup of the warm milk mixture into the egg yolks while whisking continuously. This process, called tempering, prevents the eggs from scrambling. Once thoroughly combined, pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Thicken the Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon (this is often referred to as “nappe”). Do not let the mixture boil, as this can cause the eggs to curdle. This should take about 5-8 minutes.
- Strain and Chill: Remove the saucepan from the heat. Stir in the vanilla extract and salt. Pour the custard through a fine-mesh sieve into a clean bowl. This will remove any small bits of cooked egg and ensure a super smooth texture. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Once the custard base is completely cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 2-3 hours, or until firm, before serving.
Why You’ll Love This Chocolate Malt Ice Cream:
Prepare yourself for an unparalleled dessert experience with this homemade Chocolate Malt Ice Cream. Its star feature is undoubtedly its intensely rich chocolate flavor, beautifully complemented by the nostalgic, slightly savory notes of malted milk powder, creating a depth that’s far beyond your average chocolate ice cream. Not only does making it yourself offer incredible savings compared to premium store-bought options, but the superior freshness and quality of ingredients are truly game-changers. Imagine the delightful contrast of this decadent ice cream with a sprinkle of chocolate chips or a swirl of caramel sauce!
This isn’t just any dessert; it’s a journey back to classic, comforting flavors with a sophisticated twist. Unlike a simple chocolate ice cream that can sometimes feel one-dimensional, the malt adds a complex layer that begs to be savored. So, ditch those expensive pints and give this easy, budget-friendly, and incredibly flavorful Chocolate Malt Ice Cream a try in your own kitchen; you won’t regret it!
Storing and Reheating Tips:
- Refrigeration: For short-term storage, ensure your Chocolate Malt Ice Cream is in an airtight container. It’s best consumed within 1-2 weeks for optimal texture and flavor. Avoid leaving it at room temperature for extended periods.
- Freezing: To keep your homemade ice cream fresh for longer, use a freezer-safe container. Pressing parchment paper or plastic wrap directly onto the surface before sealing the lid will prevent ice crystals from forming, maintaining a smoother texture. It can be stored in the freezer for up to 2 months.
- Serving: When you’re ready to enjoy, remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly for easier scooping. There is no reheating process for ice cream; it is enjoyed frozen.
Final Thoughts:
Indulge in the irresistible charm of homemade Chocolate Malt Ice Cream. This recipe is a guaranteed crowd-pleaser that’s surprisingly easy to make at home. Dive in and create this delicious treat that will undoubtedly become a family favorite!
Chocolate Malt Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the whole milk, 1 cup of the heavy cream, granulated sugar, unsweetened cocoa powder, and malted milk powder. If using, stir in the brewed coffee. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is steaming but not boiling.1 cup whole milk, 2 cups heavy cream, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup malted milk powder, 1/2 cup brewed strong coffee
- In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.4 large egg yolks
- Gradually ladle about 1 cup of the warm milk mixture into the egg yolks while whisking continuously. This process, called tempering, prevents the eggs from scrambling. Once thoroughly combined, pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Return the saucepan to medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon (this is often referred to as “nappe”). Do not let the mixture boil, as this can cause the eggs to curdle. This should take about 5-8 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract and salt. Pour the custard through a fine-mesh sieve into a clean bowl. This will remove any small bits of cooked egg and ensure a super smooth texture. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Once the custard base is completely cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 2-3 hours, or until firm, before serving.