Malted Guinness Chocolate Ice Cream with Malted Milk Balls

March 11, 2015

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Did someone say Ice Cream? I know it’s been extraordinarily cold this winter, but those frigid temps outside have not done a thing to put me off of that most wonderful frozen confection. And this ice cream definitely has my name written all over it…Malted Guinness Chocolate Ice Cream with Malted Milk Balls. What?!!! I love malted milk balls. Seriously. I can eat them by the bushel full I’d say whether they are Whoppers like we have here in Virginia or my favourite Maltesers that are found in Ireland. Some of my favourite desserts from the past were chock full of Malted Milk Balls Like this Malteser Chocolate Cookie Tart from a couple of St. Patrick’s Days ago.

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Oh and then more recently there were these Malted and Salted Buttered Popcorn Cookies.

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Yup, any dessert sporting a malted milk ball will instantly get my attention and most likely ever lasting devotion. And this Ice Cream is no exception. Another thing that I really love about this ice cream is the Guinness. Guinness really gives this chocolate ice cream the most amazing flavour. Guinness pretty much does that. I love desserts baked with Guinness, I love meats braised in Guinness, but….and now it’s time for a true confession moment…I don’t really like drinking a pint of Guinness. (shock! horror!) A sip is good, but if I drink a whole pint, I feel as though I’ve eaten a loaf of bread. I’m kind of done for the evening. But boy do I get excited when I see that it is being used as an ingredient in a recipe. Always a winner!

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And in this ice cream it works to accent the chocolate flavor. So what you end up with is an incredibly creamy, rich, decadent chocolatey ice cream with a nostalgic malted taste and the occasional thrillingly satisfying crunch of a malted milk ball. Be still my heart! Ice Cream perfection!

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Malted Guinness Chocolate Ice Cream with Malted Milk Balls

  • Servings: Makes 1 Quart Ice Cream
  • Difficulty: easy
  • Print

recipe from: Picky Cook

Ingredients:

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • 1/2 cup sugar
  •  pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup Guinness Stout
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon espresso powder
  • 1 Tablespoon + 1 teaspoon malt powder
  • 5 ounce of malted milk balls (like Whoppers or Maltesers), roughly chopped

Directions:

Place the milk chocolate in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar and salt in a medium saucepan over low – medium low heat.

In a separate bowl, whisk together the egg yolks. Slowly pour a bit of the warm milk mixture into the egg yolks to temper and whisk constantly. Continue adding warm milk to the egg yolks, whisking constantly. Once egg yolks have tempered, add the yolk/milk mixture back into the saucepan.

Raise the heat to medium and stir with a heatproof spatula. Continue to stir until the mixture thickens and coats the spatula.

Pour the milk/yolk mixture through the strainer into the milk chocolate. Stir until the chocolate has melted. Once the mixture is smooth, whisk in the cream, followed by the Guinness, vanilla, espresso powder and malt powder.

Once mixture has cooled to room temperature, cover with plastic wrap, pressing it to the surface of the liquid. Place in refrigerator overnight.

On the following day, freeze in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes or so of churning, add in the chopped malted milk balls.

Put into container and place in freezer.

Enjoy!

Malted Guinness Chocolate Ice Cream with Malted Milk Balls brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


Chocolate Malt Banana Ice Cream

August 13, 2012

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

Ingredients:

  • 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

Directions:

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.

Enjoy!


Malteser Chocolate Cookie Tart

March 7, 2012

And on the 7th Day of my St. Patrick’s Day recipes, I did not rest. No siree! You know what they say about no rest for the wicked? And wicked I was because on day 7, I made a Malteser Chocolate Cookie Tart for your enjoyment (and perhaps mine as well, since I got to actually gobble it all up)! What are Maltesers? They are the brand of malted milk balls found in Ireland. Just like “Whoppers” that are sold here in the States, except Maltesers come in both milk chocolate and white chocolate.

They were a favourite of mine while living in Ireland and luckily I can occasionally find them here in Virginia at my local Giant. If you can’t find the Malteser brand, just go ahead and use good old Whoppers. But definitely make this tart whatever you do! The first reason to do so is that it is very easy to make. Once you’ve baked the cookie dough base, you sprinkle chocolate chips over it while it is still hot from the oven.

Once the chips have melted, you just spread that molten chocolate evenly over the cookie base and then scatter the crushed malted milk balls over the top.

The second reason to make this tart is that not only does it come together nearly effortlessly, but it truly is fantastically delicious. The tart base is a buttery, chewy, chocolate malted cookie. Perched on top of all that yumminess is a rich sea of dark chocolatey bliss topped off with crunchy malted milk balls.

Oh..my…God!!! This dessert tastes every bit as good as it looks! Folks (and pups…) won’t be able to take their eyes off of it,

until it is completely devoured…which won’t take long I assure you.

Malteser Chocolate Cookie Tart

recipe from FoodBabbles

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup malted milk powder ( I used Chocolate Malted milk powder)
  • 1/2 cup sugar
  • 1 teaspoon (scant) coarse kosher salt
  • 3/4 cup unsalted butter, cut into 1-inch pieces, room temperature
  • 3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)
  • 1/2 cup Maltesers milk balls (or Whoppers), coarsely chopped and additional milk balls for decoration

Directions:

Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.

Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over the cookie crust. Let chips stand 5 minutes to soften, then spread melted chocolate over hot crust in the well that forms as center sinks.

Sprinkle crushed Maltesers over the tart.

Cool completely. Remove tart from pan; cut into wedges.

Enjoy!


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