Vanilla Malted Ice Cream
Indulge in the creamy nostalgia of homemade Vanilla Malted Ice Cream, a delectable dessert that combines the rich flavor of real vanilla bean with the iconic sweetness of malted milk powder. This recipe takes classic vanilla ice cream to new heights with its luscious custard base, made from egg yolks, heavy cream, and whole milk, delivering an ultra-smooth texture and luxurious mouthfeel. The fragrant vanilla seeds are steeped to perfection, infusing every bite with a depth of flavor that’s beautifully complemented by the subtle malted undertones. Easy to make with straightforward steps—like tempering the eggs and churning in an ice cream maker—this recipe yields a gourmet treat ideal for any occasion. Serve this irresistible ice cream in waffle cones, atop warm brownies, or simply on its own for a timeless dessert experience. Perfect for summer and beyond, this Vanilla Malted Ice Cream is a crowd-pleasing favorite that’s sure to become a family tradition.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.5 cup Malted milk powder
- 1 whole Vanilla bean
- 5 large Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and malted milk powder. Stir well to dissolve the malted milk powder.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the vanilla bean pod to the saucepan.
Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Do not let it boil. Once heated, remove from heat and allow the vanilla to steep for 10 minutes.
While the cream mixture is steeping, whisk together the egg yolks, granulated sugar, and salt in a separate bowl until the mixture is thick and pale yellow.
Gradually temper the egg yolks by slowly pouring about 1/2 cup of the warm cream mixture into the eggs while whisking constantly. Repeat this process with another 1/2 cup of the cream mixture.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 175°F on a candy thermometer).
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla bean pod.
Allow the custard to cool slightly, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours to firm up before serving.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 241.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 777 mg | 60% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
