MALTED MILK ICE CREAM BONBONS
Frozen malted milk balls pulverized with a rolling pin are the beginning of this dessert. Mix the crumbs with malted milk powder and roll in ice cream for a weeknight treat.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 20m
Yield 25 to 30 ice cream balls
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 2 grams
MALTED CHOCOLATE MILKSHAKE
Malted milk powder and chocolate are a perfect pairing, and this retro diner-inspired milkshake is proof positive. A creamy chocolate milkshake base is flavored with a generous amount of malted milk powder, giving it a rich, creamy texture and caramel-like flavor. Top it with a dollop of freshly whipped cream and a cherry and you have the perfect nostalgic summertime treat.
Provided by Food Network
Categories dessert
Time 5m
Yield 1 large 16-ounce milkshake or 2 smaller 8-ounce milkshakes
Number Of Ingredients 6
Steps:
- Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
- For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
- For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
- Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.
CHOCOLATE MALTED MILK SHAKE
Make and share this Chocolate Malted Milk Shake recipe from Food.com.
Provided by lazyme
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender or milk-shake machine.
- Blend at medium speed for 2 minutes and pour into a tall glass.
MALTED MILK BALL ICE-CREAM DESSERT
From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.
Provided by lazyme
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90.9, Fat 7.2, SaturatedFat 6.2, Sodium 7.1, Carbohydrate 6.6, Sugar 6.6, Protein 0.4
MALTED MILK SHAKES
Provided by Geoffrey Zakarian
Categories beverage
Time 5m
Yield 4 small shakes
Number Of Ingredients 5
Steps:
- Combine the ice cream, condensed milk, crushed ice, malt powder and molasses in a blender and blend until thick and smooth.
- Serve immediately in chilled glasses with straws and spoons.
MALTED MILK BALL ICE CREAM
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 7
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.
OLD-FASHIONED CHOCOLATE OR VANILLA MALTED
The Walgreen drugstore chain popularized this soda-fountain drink in the 1930s under the name "Horlick's Malted Milk". You can make this warm-weather favorite with either whole milk and ice cream or low-fat milk and frozen yogurt. For adults, toss a shot of Kahlua or brandy into the blender for a tasty treat.
Provided by Miss Annie
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a blender.
- Whip for 20 seconds and pour into a tall glass.
Nutrition Facts : Calories 573.5, Fat 14.7, SaturatedFat 8.3, Cholesterol 35.4, Sodium 346.8, Carbohydrate 97.5, Fiber 4.6, Sugar 67.4, Protein 13.2
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.
MILK CHOCOLATE AND COFFEE KAHLUA SPIKED ICE CREAM BONBONS
Make and share this Milk Chocolate and Coffee Kahlua Spiked Ice Cream Bonbons recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 2h30m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder. Bring to a gentle boil over medium heat. Remove from the heat.
- In a medium bowl, beat the egg yolks until thickened. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnightt, until very firm.
- Line 2 small baking sheets with aluminum foil. Freeze until very cold, at least 2 hours. Remove 1 sheet. Dip a 1-inch (about 1 1/2 teaspoons) scoop into a cup of hot water.
- Working quickly, scoop the ice cream into 12 balls as round as possible, and release each onto the frozen baking sheet to prevent from melting. Return the sheet to the freezer.
- Remove the second sheet from the freezer and repeat the process to form 12 more ice cream balls. Return the sheet to the freezer.
- Wrap the sheets in plastic wrap and stick 1 round toothpick in the center of each ice cream ball. (Reserve the remaining ice cream for another use, or double the chocolate shell recipe and use remaining the ice cream to create a larger number of bonbons.) Freeze the balls until very firm, overnight.
- To make the chocolate dip, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 14 ounces of the chocolate and the shortening. Melt over low heat, stirring, until temperature reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
- Remove the chocolate dip from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch.
- Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
- Remove 1 sheet of ice cream balls from the freezer. Fill a 2-tablespoon measure with melted chocolate. Working quickly, hold 1 ice cream ball by the toothpick over a clean bowl. Pour the chocolate over the ball, turning to coat, catching the excess in the bowl and letting the excess chocolate drip off. Place the coated bonbon on the foil-lined sheet and repeat with the remaining ingredients. Return to the freezer until ready to serve, at least 30 minutes.
- Before serving, place in a large, decorative bowl and remove the toothpicks.
Nutrition Facts : Calories 2869.1, Fat 190.1, SaturatedFat 100.1, Cholesterol 1028.9, Sodium 385.3, Carbohydrate 242.4, Fiber 7.7, Sugar 214.7, Protein 38.2
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- To make the ice cream: Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Place the milk, cream, and malted milk powder in a 2-quart saucepan set over medium heat.
- Bring to a simmer., While the milk mixture is heating, whisk together the egg yolks, sugars, and xanthan gum in a large heatproof bowl.
- Place a strainer over the saucepan and pour the cream/yolk mixture through it back into the pan., Reduce the heat to low and cook the base until it thickens slightly and you just begin to see steam come off the top.
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