Malted Vanilla Ice Cream with Peanut Brittle and Milk Chocolate Pieces - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/kris-hoogerhyde
Chilling Time: 2 hours or overnight Shelf Life: 1 week This recipe was inspired by the malted ice cream at Herrell's in Massachusetts. They were doing smush-ins long before anyone else, and it was there that Anne f
Ingredients
- 5 large egg yolks
- 1/2 cup malted milk powder (such as Carnation)
- 1 3/4 cup heavy cream
- 3/4 cup 1% or 2% milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 2 ounces milk chocolate, finely chopped or grated (1/3 cup)
- 1 teaspoon vanilla extract
- 1/2 cup chopped Peanut Brittle , in 1/8-inch pieces
Instructions
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
- In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
- Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
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