Malted Milk Fudge Ripple Ice Cream
- Total Time
- 35 minutes, plus 7 hours' chilling and freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1½ quarts ice cream
- 2½cups/590 milliliters heavy cream
- ⅔cup/90 grams malted milk powder
- ¼teaspoon vanilla extract
- ½cup/120 milliliters whole milk
- ½cup/100 grams light brown sugar
- 2tablespoons/30 milliliters barley malt syrup (optional)
- Pinch salt
- 6large egg yolks
- ½cup/100 grams sugar
- ⅓cup/80 milliliters barley malt syrup (or substitute light or dark corn syrup)
- 6tablespoons/50 grams unsweetened Dutch-process cocoa powder
- Pinch salt
- ½teaspoon vanilla extract
- Whipped cream or crème fraîche
- Crushed malted milk balls or more malted milk powder
For the Ice Cream
For the Fudge Ripple
For Serving
Preparation
- Step 1
In a large bowl, whisk together 2 cups/470 milliliters heavy cream, the malt powder and the vanilla. Set a mesh strainer over the bowl. Set aside.
- Step 2
In a medium saucepan, heat remaining ½ cup/120 milliliters heavy cream, the milk, the sugar, the malt syrup (if using) and the salt over medium heat.
- Step 3
In a medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly, then scrape the warmed yolk-milk mixture back into the saucepan.
- Step 4
Stir the mixture constantly over medium heat with a wooden spoon or heatproof plastic spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula, about 5 minutes. Pour the custard through the strainer into the malted milk-cream mixture and whisk well. Let the mixture cool to room temperature, then chill mixture thoroughly in the refrigerator, at least 4 hours.
- Step 5
Meanwhile, prepare the fudge: Whisk together sugar, malt syrup, cocoa powder, salt and ½ cup/125 milliliters water in a medium saucepan. Place over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
- Step 6
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours, covered, before using. Fudge can be made up to 1 week ahead and stored in the refrigerator.
- Step 7
Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions.
- Step 8
To create the ripple effect, dollop large spoonfuls of fudge ripple into your ice cream storage container. Top with a layer of freshly churned ice cream, then another layer of fudge. Repeat until all of the fudge and ice cream are layered. (If you have any fudge left over, serve it on top of the ice cream.) Give the mixture a quick stir to swirl together the fudge and ice cream, but don’t overdo it. You’re looking for marbling. Freeze for at least 2 hours before serving.
- Step 9
Serve ice cream topped by dollops of whipped cream or crème fraîche, crushed malted milk balls or malted milk powder, and any leftover chocolate fudge.
Private Notes
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Cooking Notes
Su
Unfortunately, without sugar, ice cream will freeze into a solid block. Sugar is important, not just for sweetness, but for texture. Commercial low-sugar ice creams need to use a lot of extra ingredients to solve that problem. And malt contains plenty of sugars, so a sugar-free malted ice cream is going to be doubly hard!
Maureen
Question: the recipe lists "malted milk powder" while the video clearly shows Chocolate-flavored malted milk powder being used. Which is intended here?
dimmerswitch
Ingredient notes:
1) King Arthur makes good malted milk powder. http://www.kingarthurflour.com/shop/items/malted-milk-powder-16-oz Our CoOp carries it in the baking section. Available at online retailers if you can't find malted milk powder at your local stores.
2) Barley Malt Syrup makes a difference here. Worth the hunt! Aunt Patty's brand (from Glory Bee /Eugene OR)is a good one. https://glorybee.com/barley-malt-syrup Eden makes one too.
Kathy
I add 5 tbl. of either unflavored vodka or flavored vodka to ice cream to help the water into ice issue. Also, 1/2 cup of powdered milk and 1/8 tsp. xanthum gum mixed into the custard while actively using a immersion blender will yield a delicious creamy ice cream. Just made a vanilla and it was fabulous.
Molly
This is the best ice cream I have ever made. Followed the recipe using Horlicks malted milk powder and the malt syrup. I did make the custard base in the microwave and prefer that to the stand and stir over the stove method. It worked beautifully. The texture and flavor of the ice cream were just perfect. I have a little left over sauce which seems to be disappearing by the teaspoon.
KS
You could use equal amounts of coconut sugar in place of the brown sugar in the ice cream and the white sugar in the fudge. Not technically sugar free but at least it's not refined sugar. Also I might try it with full fat canned coconut milk in place of the cream to lighten the calories. I've made lots of ice cream using coconut milk and have really enjoyed it.
BH
Fat is important for texture, scoopability, and preventing the ice cream from freezing too much. See: http://www.davidlebovitz.com/category/ice-cream-making-faqs/
Gordon Beall
I don't like too strong a flavor of eggs in my ice cream so I reduced the egg yolks to 4 and all was fine. I would also suggest that instead of first putting down a layer of the fudge ripple in the bottom of the container, that you first put in ice cream, then start layering in the fudge and ice cream. It makes it so much easier to swirl it all together.... instead of trying to dredge up that bottom layer. Then the fudge ripple is already within the ice cream and less swirling needed.
The Tortoise
I didn't want to bother with the eggs (I'm not a big fan of eggs in ice cream anyway), so I mashed up this recipe with "Easiest Vanilla" ice cream from this site. I used 2-1/2 cups cream and 1/2 cup milk, vanilla extract instead of a bean (which I reckoned would have been wasted amid the strong other flavors) and the 1/2 cup brown sugar. Other elements including the malt powder as is, of course.
It came out nicely creamy and I like the flavor a lot.
Jacqueline
Nice flavors, but one correction. The barley malt SYRUP should be added in Step 1 as shown in the video, not as listed in the instructions in Step 2. I didn't use all of the Fudge Ripple when swirling into the churned ice cream because for me it would have dominated too much. Also, I noticed for the end result after freezing, that the ice cream was softer, or more velvety as noted in the video.
dimmerswitch
Kris, the fudge sauce gets added as layered in with the ice cream AFTER the ice cream has churned. See the video. You won't be mixing the fudge sauce into the ice cream during the churning process.
SteffieB
Made as directed. Immediately wanted to make it again. Weirdly, I actually had the barley malt, but had the hardest time finding malted milk powder, finally settling on Ovaltine from Market Basket. The ripple is good, very rich, and I might use a bit less barley malt in that next time, but the combo with creme fraiche was really good. I had some ripple left over and added it to my coffee one day with good results.. like chicory. If you’re looking to branch out, this one is worth the effort.
LaurieB
This is a wonderful ice cream. The texture is fantastic. Next time I’ll add more malt (3 out of 3 of us wanted more pronounced malt flavor). I think light fudge rippling is best if you’re a malt fan. The fudge sauce is delicious but it overpowers the malt flavor so next time I’ll go easier on the rippling. Do love the idea of starting with a layer of sauce on the bottom of the container as that way there is always a reliable fudge reward.
Imp, SEMI
I just made this recipe tonight! It’s exceptional. My (slightly altered) method: I used my Vitamix on a very low speed for Step 1 and again after adding the cooked custard. Refrigerated the mix for 24 hours. No malt syrup, so I used an equal amount of dark corn syrup. I cut the number of egg yolks to four The Fudge Ripple though delicious, made too much for my taste, though the extra is a great fudge topping. I look forward to another batch when I get malt syrup!
Hester
Ultra rich and creamy! This is a very soft ice cream, no time to waste when dipping out and consuming! Liked the combination, would have given 5 stars had it been slightly less sweet, less malt, and more firm. I will make this recipe again, adjusting the malt powder, syrup, and sugar, possibly reduce eggs to 4 as one reviewer noted.
Pegeen
I make a lot of ice cream, and this, as written, is outstanding!
Pegeen
Added a bag of crushed robin eggs and topped with the fudge ribbon. 07/04/22. Delicious
Pegeen
Added a bag of crushed Robin Eggs. Used 1/21/2 instead and milk, and topped with the fudge ribbon. Delicious! 7/4/22
kat cj
Wow I wish I had found this recipe earlier! Made it without barley malt syrup (didn’t want to buy a four pack online) and served in little cups for a party (2 oz servings)…. Everyone loved it! Also used chocolate flavored malted powder, was great. Making vanilla today.
Laura
Tossed in some halved whoppers at the end of churning and it was incredible. Highly recommended.
Rose M
Used 1.5 cups cream 1/2 cup milk and no eggs. All ingredients in blender to mix. Could reduce sugar a bit.
Jacquie
I made this recipe as written. This is fabulous. Velvety. Great malt flavor! Making a second batch just to have the ice cream for malted milk! Reserving the sauce out of the second batch.
EmmaRose
I made this exactly as the recipe calls for (but no optional syrup) and it was both delicious and very rich!
Janet H.
Made this twice, the best ice cream I have ever made, and I make homeade ice cream all summer. Here is a GREAT tip: Steps two and three - what is basically a creme anglaise made sublime with the carmelly/butterscotch flavors of the malt syrup - make an INCREDIBLE warm topping for vanilla ice cream just by itself - truly! In fact the third and fourth time I only make the middle portion of the recipie, and served this alongside the cooled fudge sauce for a refined do-it-yourself icecream sundae
Dk
If you enjoy peppermint swap a good mint essence for the vanilla in the sauce — complements the malt nicely
Lee
This ice cream needs to be made just as the recipe indicates. Leave out the eggs, decrease the sugar, use corn syrup -- and you're missing an eye-rolling, OMG-is-this-good ice cream. I ended up ordering the barley syrup online since I couldn't find it in local stores. It gives an added depth to the ice cream and fudge ripple so don't pass it up. Before this batch was gone, everyone asked when I'd make the next one.
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