Name: Malt chocolate ice cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: British
Ingredients: 284ml pot double cream; 300ml full-fat milk; 6 egg yolks beaten; 50g malt powder; 200g milk chocolate chopped into small chunks; 3 tbsp Irish cream liqueur; small pack chocolate coated malt balls to serve (optional)

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Malt chocolate ice cream

Malt chocolate ice cream

Barney Desmazery

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Serves 6

More effort

Prep: 5 mins

Cook: 10 mins

Plus churning and freezing

A star rating of 4.5 out of 5.16 ratingsRate

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All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream

Freezable

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Cookies & cream ice cream

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Ingredients

Nutrition

Units:

MetricUS

284ml pot double cream
300ml full-fat milk
6 egg yolks

beaten
50g malt

powder
200g milk chocolate

chopped into small chunks
3 tbsp Irish cream liqueur
small pack chocolate coated malt balls

to serve (optional)

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Nutrition: per serving

kcal571
fat50g
saturates24g
carbs30g
sugars28g
fibre0g
protein9g
salt0.3g

low

Method

step 1

Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and malt powder together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.
step 2

Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in scoops with chocolate coated malt balls crumbled over, if you like.

Recipe from Good Food magazine, March 2009

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A star rating of 4.5 out of 5.16 ratings

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