There’s a crunch,
Then a melt,
Running across the tongue,
Malt touches taste buds.
A choice combo,
Peanut and cocoa
Dance.
Smooth and creamy,
Spoonfuls melt.
…
Malted Milk Ice Cream with Peanut Brittle and Milk Chocolate
time 20 minutes for the ice cream plus freezing, 20 minutes for the peanut brittle
yields 500ml
ice cream:
3 egg yolks
35g malted milk powder
200g cream
100g milk
50g sugar
1/4 tsp. himalayan salt
1/4 scraped vanilla bean
25g milk chocolate, shaved or chopped in tiny pieces
40g peanut brittle
peanut brittle:
50g sugar
25ml water
25g glucose syrup
1/8 tsp. himalayan salt
50g raw, unsalted peanuts
small pinch of baking soda
1/2 tsp. butter
In a heatproof bowl, whisk the yolks with the malted milk powder.
Set aside.
In a heavy saucepan, stir together the cream, milk, sugar, salt and vanilla.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain, stir in an ice bath for cooling and refrigerate.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.
In the meantime, prepare the peanut brittle:
Bring the sugar, water and glucose syrup to a boil over high heat to melt the sugar.
Once completely melted, turn to medium heat and add the peanuts and salt.
Coat the nuts with the melted sugar.
Keep on stirring until the sugar starts to caramelize.
Once the caramel reaches an amber color, add the baking soda and butter, then turn out the peanuts onto a silicon mat or backing paper that is placed on a cooling rack.
Let cool completely, then chop into small pieces to suit your ice cream.
To make the finished ice cream: after freezing your ice cream spoon it into your preferred container, sprinkling brittle and chocolate in between the spoonful’s.
Malted Milk Ice Cream with Peanut Brittle and Milk Chocolate
time 20 minutes for the ice cream plus freezing, 20 minutes for the peanut brittle
yields 500ml
ice cream:
3 egg yolks
35g malted milk powder
200g cream
100g milk
50g sugar
1/4 tsp. himalayan salt
1/4 scraped vanilla bean
25g milk chocolate, shaved or chopped in tiny pieces
40g peanut brittle
peanut brittle:
50g sugar
25ml water
25g glucose syrup
1/8 tsp. himalayan salt
50g raw, unsalted peanuts
small pinch of baking soda
1/2 tsp. butter
In a heatproof bowl, whisk the yolks with the malted milk powder.
Set aside.
In a heavy saucepan, stir together the cream, milk, sugar, salt and vanilla.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain, stir in an ice bath for cooling and refrigerate.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.
In the meantime, prepare the peanut brittle:
Bring the sugar, water and glucose syrup to a boil over high heat to melt the sugar.
Once completely melted, turn to medium heat and add the peanuts and salt.
Coat the nuts with the melted sugar.
Keep on stirring until the sugar starts to caramelize.
Once the caramel reaches an amber color, add the baking soda and butter, then turn out the peanuts onto a silicon mat or backing paper that is placed on a cooling rack.
Let cool completely, then chop into small pieces to suit your ice cream.
To make the finished ice cream: after freezing your ice cream spoon it into your preferred container, sprinkling brittle and chocolate in between the spoonful’s.