by Stephanie Zonis
Makes a generous 5 cups
I love this combination! The ice cream base is rich and strongly flavored with coffee; the malted milk balls add crunch and a definite aftertaste I find very pleasing. Because the initial flavor here is a deep coffee, this would probably be more appreciated by adults. If the malted milk balls are small, chop each in half; if they're larger, chop them into quarters. Either way, you'll end up with some smaller pieces, too--OK.
You'll need a candy thermometer to make the base, and a one-quart capacity ice cream freezer to make the ice cream. The base, once cooked, must chill for at least 6 hours, but overnight is fine, too. As with many ice creams made at home, this is best eaten within three days of churning. Be sure to check out the variation.
3/4 cup plus 2 Tbsp. granulated sugar
1/4 cup instant nonfat dry milk powder
2 Tbsp. plus 2 tsp. instant espresso powder
5 egg yolks, from eggs graded "large"
1-1/2 cups heavy cream, divided
1 cup plus 2 Tbsp. whole milk
1 Tbsp. vanilla
2 Tbsp. coffee liqueur
10 ozs. malted milk balls
(2 heaping cups, chopped)
In two-quart, heavy-bottomed, nonaluminum saucepan, combine sugar, nonfat dry milk powder, espresso, and salt off heat. Stir well.
In small bowl, combine egg yolks with 1/2 cup heavy cream (reserve remainder). With fork, beat to mix well. Add to sugar-espresso mixture; with spoon, beat to combine (mixture will be thick).
In small, heavy-bottomed saucepan, combine reserved cream and milk. Heat over low heat, stirring occasionally, until very hot. Very gradually, add to espresso-yolk mixture, stirring it constantly.
Place two-quart pot with cream-espresso-yolk mixture over medium heat. Stirring constantly, cook until custard reaches 174 degrees F to 176 degrees F on a candy thermometer. Immediately remove from heat. Stir in vanilla. Strain through fine strainer into liquid measuring cup or pitcher of at least one-quart capacity. Cool briefly at room temperature, then chill. When cold, cover measuring cup or pitcher with a piece of paper towel that doesn't touch the custard, then cover tightly with plastic wrap (if any condensation forms on the inside of the plastic wrap, the paper towel will absorb it before it can drip into the custard). Chill at least 6 hours or overnight.
To churn, have ready the coffee liqueur, chopped malted milk balls, and a freezer container of about one-and-one-half-quart capacity. Freeze the chilled base in an ice cream freezer according to manufacturer's instructions. When about 3/4 frozen, add the coffee liqueur, half at a time. When done, spoon ice cream quickly into the one-and-one-half-quart container. Add chopped malted milk balls; with large spoon, stir in only until evenly distributed. WORK FAST!! You don't want the ice cream to melt. Cover container and freeze immediately. Serve within three days.
Espresso-Toffee Chunk Ice Cream
For the malted milk balls, substitute 6 to 8 chocolate covered toffee bars (1.4 ounces each), coarsely chopped. Make as above.
Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.
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This page created June 1999
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