Friday, 5 July 2013

Malt Chocolate Ice Cream With Dark Chocolate Chips

One of my personality quirks is that in winter I go nuts for ice cream! It's counter-intuitive and drives Kyle crazy as he has the more common craving for warming desserts. Even though I've had my ice cream maker since Christmas, it only had one workout during summer. For my second attempt of making ice cream, may I say that this batch is pretty perfect :) the texture is creamy but not fatty, and the flavours complement each other wonderfully. Although I love the classics, if I'm going to make the effort to make ice cream from scratch, I want a flavour that's a little bit special, like this one.

Malted milk chocolate ice cream with bittersweet chocolate chips (adapted from Sweet Cream and Sugar Cones)
6 egg yolks
170g milk chocolate, finely chopped
1 3/4 cups cream
1 cup milk (I used lite milk and it worked well)
3/4 cup malted milk powder
1/2 tsp salt
115g dark chocolate, finely chopped

  1. In a small bowl, lightly beat the egg yolks to break. Set aside.
  2. Place the milk chocolate in a large heatproof bowl and set aside.
  3. Whisk together the cream, milk, malted milk powder and salt in a large saucepan. Put the pan over medium-high heat. When the mixture approaches a simmer (bubbles begin to appear at edges) reduce heat to medium.
  4. While whisking egg yolks constantly, add 1/2 cup of the hot cream mixture to the eggs. Repeat. Using a spatula, stir the cream mixture in the saucepan as you add the egg and cream mixture to the pan.
  5. Cook the mixture over medium heat, stirring constantly, about 1-2 minutes, or until it is thickened, coats the back of the spatula and holds a clear path when you run a finger across the spatula.
  6. Add the hot cream mixture to the bowl of chocolate and use a clean whisk to whisk until smooth.
  7. Strain the mixture into a clean bowl through a fine strainer. Place the bowl into an ice water bath and use a clean spatula to stir occasionally until mixture is cooled. Cover and refrigerate for at least 2 hours.
  8. Churn the mixture in an ice cream machine according to the manufacturer's instructions. For KitchenAid, pour into a pre-frozen ice cream bowl while mixing on the first speed. After 20-30 minutes, or when mixture resembles soft serve, transfer ice cream to a freezer safe container.
  9. Fold in dark chocolate by hand.
  10. Serve as is or freeze for a further 2-4 hours until frozen hard.

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