Malted Milk Fudge Ripple Ice Cream
If you love the flavor of malted milk, you’ll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available in health food stores), which deepens the malted milk powder whisked into the ice cream base. Be gentle when folding in the fudge ripple; you want the fudge to stay in distinct pockets and not disappear into the ice cream base. Or skip the rippling altogether and serve the fudge as a sauce on top of the ice cream.
- Serves: 1 person
- 2 ½cups/590 milliliters heavy cream
- ⅔cup/90 grams malted milk powder
- ¼teaspoon vanilla extract
- ½cup/120 milliliters whole milk
- ½cup/100 grams light brown sugar
- 2tablespoons/30 milliliters barley malt syrup (optional)
- Pinch salt
- 6large egg yolks
- ½cup/100 grams sugar
- ⅓cup/80 milliliters barley malt syrup (or substitute light or dark corn syrup)
- 6tablespoons/50 grams unsweetened Dutch-process cocoa powder
- Pinch salt
- ½teaspoon vanilla extract
- Whipped cream or crème fraîche
- Crushed malted milk balls or more malted milk powder
Step 1In a large bowl, whisk together 2 cups/470 milliliters heavy cream, the malt powder and the vanilla. Set a mesh strainer over the bowl. Set aside.
Step 2In a medium saucepan, heat remaining 1/2 cup/120 milliliters heavy cream, the milk, the sugar, the malt syrup (if using) and the salt over medium heat.
Step 3In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then scrape the warmed yolk-milk mixture back into the saucepan.
Step 4Stir the mixture constantly over medium heat with a wooden spoon or heatproof plastic spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5 minutes. Pour the custard through the strainer into the malted milk-cream mixture and whisk well. Let the mixture cool to room temperature, then chill mixture thoroughly in the refrigerator, at least 4 hours.
Step 5Meanwhile, prepare the fudge: Whisk together sugar, malt syrup, cocoa powder, salt and 1/2 cup/125 milliliters water in a medium saucepan. Place over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Step 6Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours, covered, before using. Fudge can be made up to 1 week ahead and stored in the refrigerator.
Step 7Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions.
Step 8To create the ripple effect, dollop large spoonfuls of fudge ripple into your ice cream storage container. Top with a layer of freshly churned ice cream, then another layer of fudge. Repeat until all of the fudge and ice cream are layered. (If you have any fudge left over, serve it on top of the ice cream.) Give the mixture a quick stir to swirl together the fudge and ice cream, but don’t overdo it. You’re looking for marbling. Freeze for at least 2 hours before serving.
Step 9Serve ice cream topped by dollops of whipped cream or crème fraîche, crushed malted milk balls or malted milk powder, and any leftover chocolate fudge.