This ice cream is made without the need for an ice cream maker. So if you haven't gotten around to buying one or don't have the space for one this luscious and super rich frozen treat is perfect for you.
We opted for an old fashioned malt flavor, but you can leave that out if you'd prefer plain vanilla. If you want to make chocolate, simply whisk 1/3 cup cocoa powder into the cream. You also can freeze the mixture in individual dishes if you like.
Associated Press
Article Photos
AP Photo - - Easy malted ice cream, shown above, is made without the need for an ice cream maker.
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Easy Malted Ice Cream
Start to finish: 8 hours (15 minutes active). Makes 2 quarts.
1-1/4 cups sugar, divided
9 egg yolks
1 quart heavy cream
3/4 cup malted milk powder
Pinch of salt
1 tablespoon vanilla extract
In a large bowl, whisk half of the sugar with the egg yolks. Set aside.
In a large saucepan over medium heat, combine the cream, malted milk powder, salt and the remaining sugar. Bring to a simmer.
Once the cream mixture is hot, while whisking the eggs pour the cream slowly into the bowl of eggs. Stir in the vanilla. Refrigerate the mixture until completely chilled, about 4 hours.
When the mixture is completely chilled, beat with an electric mixer until thick, 8 to 10 minutes.
Transfer to a freezer-safe, airtight container and freeze until firm, at least 4 hours. Enjoy within 3 days.
Nutrition information per 1/2 cup serving (values are rounded to the nearest whole number): 344 calories; 236 calories from fat (69 percent of total calories); 26 g fat (15 g saturated; 0 g trans fats); 204 mg cholesterol; 25 g carbohydrate; 5 g protein; 0 g fiber; 106 mg sodium.
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Serve up a treat with edible bowls
Edible ice cream bowls are a terrific way to show off homemade ice cream. They also are a great way to take your ice cream sundae bar to the next level.
Because these bowls are made from a sweet, crisp shell, you could use them for other desserts, as well. They'd be terrific filled with a fruit salad or pudding and berries. They will soften as they sit with a liquid in them, so they should be filled just before serving. They'll keep for a week in an airtight container at room temperature.
This recipe calls for two specialty kitchen items a silicone baking mat and an offset spatula. Both are inexpensive and widely available at kitchen shops. The former is a nonstick liner for baking sheets. You could use parchment paper as an alternative. The latter is a long, thin spatula set at an angle from the handle. Used mostly when baking and decorating cakes, this tool makes it easy to get under and move baked goods. With care, a thin metal spatula can be used instead.
Edible Lace Ice Cream Bowls
Start to finish: 1 hour. Makes 15 bowls
1-1/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract
Heat the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.
In a large bowl, use an electric mixer with the whisk attachment to mix the sugar and flour. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.
Scoop a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter. Bake for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.
Repeat in batches with the remaining batter. Once cooled, the bowls can be stored in airtight container for up to a week.
Nutrition information per bowl (values are rounded to the nearest whole number): 119 calories; 55 calories from fat (46 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 17 g carbohydrate; 1 g protein; 0 g fiber; 1 mg sodium.