Malted Milk Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
A toasty, biscuit-like ice cream flavoured with malted milk powder and packed with crushed chocolate malt balls, like an old-fashioned malted shake.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- freezer bag and rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 356 kcal |
| Protein | 4.4 g |
| Carbohydrate | 32.6 g |
| of which sugars | 30.7 g |
| of which free sugars | 27.1 g |
| Fat | 24.3 g |
| of which saturates | 15.2 g |
| Fibre | 0.2 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 60 g malted milk powder
- 300 ml whole milk
- 90 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 450 ml double cream
- 1 tsp vanilla
Mix-ins
- 75 g chocolate-coated malted milk balls, roughly crushed
- 1
Dissolve the malt. Whisk the malted milk powder into the cold milk in the saucepan until no lumps remain, then add the sugar, syrup and salt.
- 2
Warm. Heat, whisking, until steaming and the sugar has dissolved; malt powder catches on the bottom if left alone, so keep it moving.
- 3
Chill. Pour into the jug, whisk in the cold cream and vanilla and chill for at least 4 h.
- 4
Crush the malt balls. Tap them in the freezer bag with the rolling pin into rough halves and quarters, then freeze until needed.
- 5
Churn and finish. Churn for 20-30 min, fold in the crushed malt balls and freeze, covered, for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
