Yesterday was so HOT! I think it stayed in the 90s until dinner time!! It was the first day of summer AND it was Father’s Day, so the weather was perfect!! We spent a lot of time outside at my grandparents. I took the my dog for a walk with my mom and sister, I mowed the lawn, and I went to the pool. After all of those activities I treated myself to some ice cream!! My grandparents pretty much have ice cream every single time we visit! I of course couldn’t resist trying some of the Bunny Track ice cream before we left. It was delicious, as ice cream always is. Today however I’m going to share with you something better than store bought ice cream…
Homemade Ice Cream! Unfortunately very little of this homemade ice cream made it into my belly:(
My family loved the ice cream! By the time I wanted to have some, it was more than half way gone! next time I checked there was only a little scoop left! I scraped every last bit of that ice cream out of the container….and it was good!!
I wanted to make this ice cream because we had leftover malt powder from those Malted Milk Whopper Cookies! This ice cream was unlike any ice cream I have ever made! It was SCOOPABLE!!!! Homemade ice cream usually gets rock hard when you freeze it, but this stuff stayed soft and smooth! I think it was because of the eggs, but I’m not really sure!
The recipe for the ice cream called for peanut brittle and milk chocolate pieces, but I have never made peanut brittle before. I didn’t want to mess it up, so I decided to play it safe! Instead I put peanuts, toffee bits, and chopped up Hershey’s chocolate in! The only thing I forgot to stir in was SPRINKLES!!
MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE & MILK CHOCOLATE CHUNKS
yield: 1 quart prep time: 45 minutes total time: 12 hours
For the Ice Cream:
5 egg yolks
½ cup malted milk powder
1¾ cup heavy cream
¾ cup 1% or 2% milk
½ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
½ cup chopped peanut brittle (recipe below)
For the Peanut Brittle:
1 cup granulated sugar
½ cup water
½ cup light corn syrup
¼ teaspoon kosher salt
1½ cups dry roasted peanuts
⅛ teaspoon baking soda
½ tablespoon unsalted butter
For the Chocolate Chunks:
2 ounces milk chocolate, finely chopped or grated (or substitute ⅓ cup milk chocolate chips)
1. Make the Ice Cream Custard: Place a fine-mesh strainer over a large bowl; set aside. In a medium bowl, whisk the egg yolks briefly to break them up. Whisk in the malted milk powder (it will resemble a thick paste); set aside.
2. In a medium-sized heavy saucepan, stir together the heavy cream, milk, sugar and salt. Place over medium-high heat and warm until the mixture just begins to reach a simmer, then reduce the heat to medium.
3. Using a ladle, scoop out some of the cream mixture and whisk into the egg yolks. Repeat with another ladle-full of cream mixture, whisking constantly. Use a spatula to scrape the warmed egg mixture back into the saucepan.
4. Cook the mixture over medium heat, stirring constantly, until it is thickened and coats the back of the spatula, about 1 to 2 minutes longer. If you have an instant-read digital thermometer, the mixture should be between 170 and 175 degrees F.
5. Pour the mixture through the fine-mesh sieve into the bowl. Place the bowl in an ice bath and allow to cool completely. Cover and refrigerate for at least 4 hours, or overnight.
6. Make the Peanut Brittle: Line a large baking or cookie sheet with parchment paper; set aside.
7. Combine the sugar, water, corn syrup and salt in a small, heavy saucepan. Place the pan over medium heat and cook without stirring until the mixture reaches 280 degrees F, which may take as long as 20 to 25 minutes.
8. Once it reaches temperature, stir in the peanuts and stir frequently until the peanuts begin to smell toasted and the syrup is a mahogany color (about 5 minutes).
9. Remove from the heat and stir in the baking soda (it will bubble up) until thoroughly mixed in, then stir in the butter.
10. Pour the mixture onto the prepared baking sheet and, using a spatula, work quickly to spread the mixture into a thin, even layer. Allow the brittle to cool to room temperature (about 1 hour). Finely chop enough of it to measure ½ cup to use in the recipe; the remainder can be broken into large pieces and stored at room temperature in an airtight container for another use.
11. Churn the Ice Cream Custard: Add the vanilla extract to the custard base and stir until it is thoroughly blended in.
12. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice is done churning, fold in the ½ cup of chopped peanut brittle and the milk chocolate chunks with a rubber spatula. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.
(Recipe adapted from Sweet Cream and Sugar Cones)