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Friday, February 24, 2012

Malted Mint Ice Cream

My whole life I've grown up not liking malt. I enjoy a malted milk ball, of course , who doesn't? What I don't enjoy is that weird and strong aftertaste of a malted milk shake. When I bought the malt for my last batch of cupcakes, I thought sure I would be throwing it away afterwards. First off, I was so impressed with the flavor it added to the cupcake, I imagine it will come up again in another recipe at some point, and today I made it with ice cream. If you bought one of those little ice cream makers, I have some tips for you that I've learned over the last week or so. Cold is key. Everything that is going to tough that ice cream needs to be cold, really cold. I not only store my ice cream mixing bowls in the freezer, but also the plastic mixing attachment. I bought some small ceramic bowls for serving and I keep those in the freezer as well. I also bought a second ice cream maker. This was my hubby and I can make our individual flavors without having to wait for 15 minutes in between. If you are adding chocolate chips, or fruit, put it in the freezer. Anything that helps keep it cold while turning will give you a thicker result.
So here's how I made my Malted Mint Ice Cream
Malted Mint Ice Cream
~makes 1 serving
1/2 cup heavy whipping cream
1/4 cup milk (I used 2% but anything is fine)
3/8 cups sugar (doesn't have to be exact)
2 teaspoons Malted Milk
2 Teaspoons Vanilla Extract
1 Teaspoon Unsweetened  Cocoa Powder
1/8 Teaspoon Peppermint Extract

Whisk all ingredients together in a metal bowl and place in the refrigerator for at least 20 minutes, then add in to your ice cream maker.
Enjoy. :)

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