Malted Milk Ball Ice Cream Dessert Food

MALTED MILK BALL PIE RECIPE

Steps:

• Combine ingredients in a bowl and stir with a fork until all flour is incorporated and dough forms a ball.
• Put dough in center of 9" pie plate and using hands, pat dough gently into place. Can flute edges with fingers. If baking without filling, prick holes all over bottom crust with a fork before baking.
• Bake at 375 degrees until golden brown, about 12-15 minutes. Cool before filling.
• Combine softened ice cream with 3 T malted milk powder and 1/2 cup crushed malted milk balls. Stir until everything is blended and put ice cream filling in crust. Put in freezer while making topping.
• To make topping, combine whipping cream, marshmallow creme and three tablespoons of malted milk powder. Beat until peaks form and stand. Spread over top of pie and garnish with remaining crushed malted milk balls. Freeze at least three hours. Take out 15 minutes before serving so it can soften a little bit.

MALTED MILK BALL ICE CREAM

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.Stir 1 1/4 cups malted milk powder plus 4 ounces melted milk chocolate into custard.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often. Stir 1 cup chopped malted milk balls into churned ice cream.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

CHOCOLATE MALT ICE CREAM WITH MALT BALL CRUNCH

Steps:

• Put a 9-by-5-inch loaf pan in the freezer to get cold.
• Whisk the milk, egg yolks, sugar, malted milk powder and cocoa powder together in a medium bowl.
• Put the chocolate chips in a large bowl.
• Put the cream in a medium saucepan and heat over medium-high heat until it just starts to simmer. Slowly pour about half of the cream into the bowl with the milk/egg mixture, whisking constantly. Pour all of the liquid from the bowl back into the saucepan and cook, stirring constantly, until the custard reaches 160 degrees F, 2 to 3 minutes.
• Strain the custard through a fine-mesh sieve into the bowl with the chocolate chips. Let stand 5 minutes, then stir until the chocolate is melted and thoroughly combined. Cover with plastic wrap and refrigerate until very cold, at least 4 hours.
• Churn the custard in your ice cream maker according to the manufacturer's instructions. When the ice cream is ready, add the crushed malt balls and continue to churn until well distributed.
• Spoon about a third of the ice cream into the cold loaf pan and spread evenly with a spatula. Drizzle in half of the chocolate syrup. Add another third of the ice cream, then smooth and drizzle with the remaining syrup. Smooth the remaining ice cream on top, then cover with plastic and freeze until firm, 2 to 3 hours.

MALTED MILK BALL ICE-CREAM DESSERT

Steps:

• Place malted milk balls in resealable plastic food-storage bag.
• Tap with rolling pin or meat mallet until coarsely crushed.
• Reserve 1/3 cup.
• Mix remaining crushed malted milk balls and the whipped topping.
• Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
• Spread whipped topping mixture over ice-cream sandwiches.
• Sprinkle with reserved crushed malted milk balls.
• Cover and freeze 2 to 3 hours or until firm.
• For serving, cut into 4 rows by 3 rows.
• Top with fudge sauce.
• Note:.
• We have found that frozen malted milk balls crush more easily than when crushed at room temperature.

CHOCOLATE MALT ICE-CREAM CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

ESPRESSO-MALTED MILK BALL ICE CREAM ( ESPRESSO-TOFFEE CHUNK VARI

Steps:

• In two-quart, heavy-bottomed, nonaluminum saucepan, combine sugar, nonfat dry milk powder, espresso, and salt off heat and stir well.
• In small bowl, combine egg yolks with 1/2 cup heavy cream (reserve remainder).
• With fork, beat to mix well and 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 and 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.
• Variation:.
• 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.

MALTED MILK BALL ICE CREAM DESSERT

Steps:

• Mix together the graham cracker crumbs and melted margarine. Press into a 13x9 inch dish and freeze.
• Melt the vanilla ice cream and pour over the frozen graham crust. Freeze again.
• Crush the malted milk balls and fold into the thawed whipped topping. Pour malted milk ball mixture over the frozen ice cream. Freeze.
• When frozen, cut into squares and serve.

MALTED MILK BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

MALTED MILK ICE CREAM

Steps:

• Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
• Perfect Pairing
• Add crumbled Chewy-Dense Brownies (page 221) or Dark Chocolate Truffles (page 211) for Chocolate-Malted Milk Ice Cream.

MALTED MILK ICE CREAM BONBONS

Steps:

• Freeze the malted milk balls for 30 minutes. Pulse them in a food processor, or crush them in a sealed plastic bag to make pieces the size of rice grains.
• Place the malted milk powder into a shallow bowl. Scoop out a ball of ice cream and roll it in the malted milk powder until well coated, then roll it in the crumbs made from the malted milk balls. Immediately put it on a plate in the freezer and repeat with remaining ingredients. Firm them up in the freezer for at least 20 minutes before serving.