Tuesday, August 19, 2014

Very chocolate little malt ice cream #IceCreamWeek

This is all about things in jars ... that accumulate in cabinets.

Not long ago, I went on a peanut butter ice cream binge. There's always peanut butter around here. And on some days, you can find crunchy peanut butter, almond butter, pecan butter, macadamia nut butter.

Yeah, we might be a little nutty around here.

And then I made Nutella ice cream, because I had a jar of Nutella I bought for a chocolate-hazelnut product tasting. That ice cream was pretty darned good. But it was time to move on.

I peered into the cabinets. What else is like peanut butter or Nutella that could go into ice cream? I spotted a jar of a chocolate spread - like Nutella, but just chocolate.

Hello, ice cream!
Welcome to Ice Cream Week 2014! 

This post is part of ICE CREAM WEEK which is a pretty great thing, really, and this is DAY TWO, so stock up on heavy cream and loosen your belt.




A huge thanks to Cake BossAnolonMicroplaneWÜSTHOFPage Street Publishing and Quarry Spoon


Very Chocolate (little malt) Ice Cream

1 1/2 cups heavy cream
3/4 cup sugar
Pinch of salt
3/4 cup chocolate spread
1 1/2 cups milk, divided
2 tablespoons cornstarch
1 tablespoon vanilla extract
2 tablespoons malted milk powder*

Put the cream, sugar, salt, and Hersheys's Spreads in a saucepan and heat to boiling.

Combine the cornstarch with 1/2 cup of the milk, and combine the vanilla extract and malted milk powder with the remaining 1 cup of the milk.

When the chocolate mixture has come to a boil, give the cornstarch/milk mixture an extra stir to make sure it is combined, then add it slowly to the chocolate mixture, stirring the chocolate as you add the milk.

Continue cooking, stirring constantly, until the mixture comes back to a boil and thickens a bit. Turn the heat off and add the milk/vanilla/malt mixture.

Stir to combine. Let the mixture cool to room temperature, stirring once in a while, then refrigerate. Note: it will cool a lot faster if you transfer it out of that hot pot.


*There are a couple types of malted milk powder. Some dissolve easily in cold liquids, because they expect you'll be using them for malted milk concoctions. Some need to be mixed with warm liquids. I suggest you buy the kind that dissolves in cold liquids. It's just easier to work with. If you accidentally bought the type that wants to dissolve in hot mixtures, just add it to the hot chocolate mixture in the pot before you add the cold milk and vanilla. Then, next time you're shopping, buy the other one.

 - and remember, we'll be here ALL WEEK sharing ice cream recipes!
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