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.
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