Malt chocolate ice cream
- Preparation and cooking time
- Prep:
- Cook:
- Plus churning and freezing
- More effort
- Serves 6
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Showing items 1 to 3 of 6
- 284ml pot double cream
- 300ml full-fat milk
- 6 egg yolksbeaten
- 50g maltpowder
- 200g milk chocolatechopped into small chunks
- 3 tbsp Irish cream liqueur
- small pack chocolate coated malt ballsto serve (optional)
Nutrition: per serving
- kcal571
- fat50g
- saturates24g
- carbs30g
- sugars28g
- fibre0g
- protein9g
- salt0.3glow
Method
step 1
Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and malt powder together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.
step 2
Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in scoops with chocolate coated malt balls crumbled over, if you like.
