Thursday, April 25, 2019

Strawberry Malted Milk Ice Cream

Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry MaltWe're enjoying lots of play time outdoors these days, and with the warmer weather, I've already made a few batches of ice cream.
One was an unusual buttermilk ice cream, after I had an excess of buttermilk and egg yolks that needed to be used up.  The unexpected tangy flavor was interesting and especially tasty with a drizzle of peach syrup I made from some of last summer's peaches from our freezer, but the texture wasn't quite right, so it's not one I plan to make again.

On a whim, I bought some malted milk powder, with plans to bake it into something, which I will do eventually.  But first, I experimented with adding some to a batch of ice cream flavored with freeze-dried strawberry powder, and it turned out pretty great.  The flavor is reminiscent of childhood, since it tastes exactly like a strawberry malt ball.  It was so smooth and creamy, and "scoopable" straight from the freezer without needing any time to soften.

Of course, I had to make a few cookies to go with it for ice cream sandwiches, and peanut butter cookies were the perfect choice.





Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry Malt

Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry Malt

Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry Malt

Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry Malt

Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry Malt

Strawberry Malted Milk Ice Cream, Homemade Ice Cream, Ice Cream Recipe, Strawberry Malt





Strawberry Malted Milk Ice Cream
  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 3 ounces freeze-dried strawberry powder or finely crushed whole freeze-dried strawberries
  • 2 ounces malted milk powder
  • 1 1/2 cups heavy whipping cream, divided
  • 2 1/2 cups whole milk
  • 1 teaspoon vanilla
In a saucepan, whisk together the egg yolks and sugar.  Add the strawberry powder, malted milk powder and 1/2 cup of the cream and whisk to combine, then whisk in the milk.

Over medium heat, whisk constantly and cook the custard just until it barely begins to simmer.  Remove from the heat and stir in the vanilla.  Transfer to a container, cover with plastic wrap resting right against the surface of the custard, and refrigerate until well chilled, preferably overnight.

Use an electric mixer to whip the remaining 1 cup cream until soft peaks form.  Stir the whipped cream into the chilled custard.  Churn the mixture in your ice cream maker according to the manufacturer's instructions, then transfer to a container and freeze until firm about 6 hours.

Yields about 1 1/2 quarts.

Recipe from Curly Girl Kitchen

    2 comments :

    1. Sounds delicious..planning to try soon. I love your ice cream cone shaped bowls!!!

      ReplyDelete
      Replies
      1. Thank you! I found those in the dollar section at Target. :)

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