It’s still hot and I’ve finished off all of our Key Lime Pie Ice Cream! What’s a girl to do? I’ve certainly given up on the fantasy of getting cooler weather around here any time soon, sooo……I guess I just have to make more ice cream! This time I made a deliciously fun Chocolate Malt Banana Ice Cream. Yum, yum!
Everyone knows that the banana and chocolate combination is a tried and true winner. I’m sure I don’t even need to say anything more about that. The addition of malted milk gives it that wonderful old-timey, soda fountain-y vibe. The crunchy Whopper/Malteser topping perfects this dessert for me. Not to mention, it’s good and frozen, which earns it a whole bunch of points in this record-breaking hot and humid summer. I tell you, if the mercury doesn’t take a dive soon, I might have some trouble fitting into my Fall britches! But I’ll worry about that later. In the meantime, fix me up another scoop of that Ice Cream!
Chocolate Malt Banana Ice Cream
recipe from: A Farmgirl’s Dabbles
yield: 1 quart
- 1 c. whole milk
- 3/4 c. sugar
- 2 c. heavy cream, divided
- pinch of salt
- 1/2 c. chocolate malt powder
- 6 large egg yolks
- 1 tsp. pure vanilla extract
- 1 c. mashed very ripe banana
- 1 tsp. freshly squeezed lemon juice
- malted milk balls, roughly crushed, for sprinkling over top
Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.
Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until sugar dissolves. Remove pan from heat.
In a large bowl, combine remaining 1 cup of cream and chocolate malt powder. Set a mesh strainer over the top of the bowl and set aside.
In a medium bowl, whisk together the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It’s now a custard. Pour the custard through the strainer and stir it into the cream and malt powder. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, about an hour.
Just before you are ready to churn the custard, combine the mashed banana with lemon juice. Place mixture in refrigerator.
When ready to churn the custard, pour it into your ice cream maker and process according to the manufacturer’s instructions. When the ice cream is thickened and mostly finished, stir in the cold banana mixture and churn for a few more minutes to completely combine.
Put ice cream into the freezer for 1-2 hours to firm up a bit prior to serving. Serve garnished with crushed malted milk balls.