Malted Milk Toffee Crunch Ice Cream
My daughter and I read Close to Famous by Joan Bauer for our mother-daughter book club. The young protagonist dreams of becoming a television celebrity chef where she can heal the world one cupcake at a time. We thought we would make one of the amazing cupcakes from the book (the recipe is actually on the author's website).....Malted Milk Cupcakes!
This required buying a jar of Carnation Malted Milk which fortunately could be easily found at our local grocery store near the teas, coffee, Ovaltine, etc. The cupcakes were OK, but we doubted we would make them again, so we had to find another use for our jar of malted milk powder.
It wasn't too hard a decision. Can you say malted milk ice cream? I even made a special trip to the store to get some Heath Bars because I like a little crunch in my ice cream.
Malted Milk Toffee Crunch Ice Cream
Adapted from Jeni Britton Bauer's ice cream base
Makes approx. 1 quart.
PREP
Combine in a small bowl and whisk smooth:
1 1/2 oz cream cheese softened
1/8 teaspoon fine sea salt
In a liquid measuring cup, measure out:
2 cups whole milk
From the liquid measuring cup, pour approximately 1/4 cup of the milk into a small bowl and whisk with:
1 tablespoon + 1 teaspoon cornstarch (4 teaspoons)
1/4 teaspoon vanilla extract
COOK
Pour remaining milk into a 4-qt saucepan and combine with::
1 1/4 cups heavy cream
2/3 cup granulated sugar
2 tablespoons light corn syrup
2/3 cup malted powder, sifted
Whisk well to dissolve the malt powder.
Bring cream/milk mixture to a rolling boil over medium-high heat. Once it reaches a boil, set a timer for 4 minutes and continue to boil until timer goes off. Keep an eye on the boiling mixture and turn down heat if needed to prevent boiling over.
Remove from heat after 4 minutes and gradually whisk in milk/cornstarch slurry. Bring mixture back to a boil, stirring with a heatproof spatula, and cook for about 1 minute or until slightly thickened. Pour approximately 1/2 cup of hot milk mixture into bowl with the cream cheese. Whisk until smooth and recombine with rest of milk mixture in saucepan. Whisk everything in saucepan until smooth, then strain through sieve into a clean bowl. Cover and refrigerate overnight or until completely chilled (40°F).
Freeze chilled mixture in your ice cream machine according to manufacturer's instructions. When removing ice cream from machine, fold in:
3/4 cup chopped Heath Bar candy
Pack and freeze if you believe in the benefits of delayed gratification. If not, dig in!
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