Friday, May 20, 2016

Malted Milk Ice Cream

The weather here is still swinging wildly between nice and chilly, and my cooking has been keeping pace with the weather. The other day, I made soup from leftovers (no recipe for you there, sorry!) and a batch of ice cream.

This is a quick and easy recipe - no need for cooking anything. Just mix, refrigerate, and churn. And if you've got an ice cream maker with its own compressor, like the Breville ice cream maker that I have, you don't even need to chill the mixture.

If you have an ice cream maker with a bowl that needs to be frozen before churning, you'll get the best result if your ice cream base is cold before you start to churn.

Malted Milk Ice Cream

2 cups heavy cream
1 can chocolate sweetened condensed milk (this is sold seasonally - I stocked up - if you can't find it, use regular sweetened condensed milk and add chocolate syrup to taste.)
1/2 cup malted milk powder (the kind you mix with cold milk - not the one you need to heat)
1 tablespoon vanilla extract
Pinch of salt

Combine all of the ingredients, mix well, and chill until cold.

Churn in your ice cream maker according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.