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AUGUST 1998 RECIPES


Hot Fudge Sauce

Espresso-Malted Milk Ball Ice Cream

White Chocolate-Lemon Ice Cream

Brownie Ice Cream Sandwiches

Soda Fountain Chocolate Parfait



SweetSpot

 


Espresso-Malted Milk Ball Ice Cream

Tips: This is a rich, deeply coffee flavored ice cream with crunch and a definite malted milk ball aftertaste. Because the initial taste is strongly coffee, this would probably be more of a hit with adults than with children. You must chill the cooked base for at least 6 hours (overnight is fine, too), and you'll need a candy thermometer and an ice cream maker. If the malted milk balls are small, chop them in half; if they're large, chop them into quarters---either way, you'll end up with some smaller pieces, too. As with all ice creams made at home, this is best eaten within three days of churning.

  • 3/4 c. + 2 Tbsp. sugar
  • 1/4 c. instant nonfat dry milk powder
  • 2 Tbsp. + 2 tsp. instant espresso powder
  • Pinch salt
  • 5 egg yolks, from eggs graded "large"
  • 1-1/2 c. heavy cream, divided
  • 1 c. + 2 Tbsp. whole milk
  • 1 Tbsp. vanilla
  • 2 Tbsp. coffee liqueur
  • 10 ozs. malted milk balls, chopped (2 heaping cups chopped)

In two quart, heavy-bottomed, nonreactive saucepan, combine sugar, dry milk powder, espresso, and salt. Stir well.

In small bowl, combine egg yolks with 1/2 c. heavy cream (reserve remainder). With fork, beat to mix well. Add to espresso-sugar mixture; with spoon, beat to combine (mixture will be thick).

In small, heavy-bottomed saucepan, combine remaining cream and milk. Heat over low heat, stirring occasionally, until very hot. Gradually (very gradually at first), add to espresso-yolk mixture, stirring it constantly.

Place two quart pot over medium heat; cook and stir until custard reaches 175' to 176'F on candy thermometer. Immediately remove from heat. Stir in vanilla. Strain through fine strainer into liquid measuring cup or pitcher of at least one quart capacity. Cool briefly at room temperature, then chill at least 6 hours or overnight, covering tightly when cold (cover first with a piece of paper towel, then with plastic wrap; the paper towel keeps any condensation that forms from dripping back into the custard).

To churn, have ready the chopped malted milk balls and a container of 1-1/2 quart capacity. Freeze the espresso custard in an ice cream freezer according to manufacturer's instructions; when about 3/4 frozen, add the coffee liqueur, one tablespoon at a time. When done, quickly turn ice cream into the 1-1/2 quart container. Add chopped malted milk balls; with large spoon, stir only until evenly distributed. WORK FAST!! You do not want the ice cream to melt. Immediately cover container and freeze ice cream. Serve within three days.

Generous 5 cups

Variation: Espresso-Toffee Chunk Ice Cream

Make as above; for the malted milk balls, substitute 6-8 chocolate-covered toffee bars (1.4 ounces each), coarsely chopped.


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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