Malted Milk Chocolate Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Malted Milk Chocolate Ice Cream.
A malted milk chocolate ice cream recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Off the stove, beat egg yolks, malted milk powder, plus sugar in a paste in a mid-sized saucepan. Beat in half-plus-half, slowly to clear out any lumps when well mixed. Put to low heat and mix often till custard thickens but does not though simmer. Custard should coat this back of a spoon plus a swiped finger should leave one clean line. Strain custard in a big bowl containing chopped chocolate. Leave to sit undisturbed for one minute, next mix till chocolate melts completely. Add vanilla, nutmeg, and salt till it tastes right. Move to an airtight container and put in the fridge overnight. The next day, churn according in order to manufacturer's instructions. During last minute of churning, tip in in frozen malted milk balls. Return in order to airtight container to freeze for no less than 2 hours before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.8 g per serving
27.6 % of the 50 g daily maximum · 55.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 8 g |
| Carbohydrate | 22.8 g |
| of which sugars | 21.1 g |
| of which free sugars | 13.8 g |
| Fat | 15.9 g |
| of which saturates | 9.1 g |
| Fibre | 0.6 g |
| Salt | 0.46 g |
Protein per 100 kcal
3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
