Chocolate Malt Ice Cream with Sugared Almonds

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  • SERVINGS: Makes 4-6 sundaes

INGREDIENTS

  • 6 egg yolks

  • ¾ cup plus 2 tablespoons sugar, divided

  • 1 cup heavy cream

  • 1 cup milk

  • ¾ cup malted milk powder

  • 2 ounces bittersweet chocolate, chopped

  • 1 cup whole almonds, roughly chopped

  • 1 tablespoon butter

  • ½ teaspoon vanilla extract

  • ¾ teaspoon flaky salt, such as Maldon

PREPARATION

  1. Place chopped chocolate in a medium bowl. Set aside.

  2. In a medium saucepan, combine 1 cup of cream, 1 cup milk and 2 tablespoons sugar. Bring to a simmer. Remove from heat.

  3. In a medium bowl, combine egg yolks and 1/4 cup sugar. Whisk until pale yellow and thick.

  4. To temper, or warm the egg yolks, whisk in a little of the hot cream, about ¼ cup, then a little more. Gradually whisk in the rest of the cream into the eggs. Return the entire mixture to the saucepan.

  5. Carefully cook over medium low heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 6-8 minutes.

  6. Pour over chopped chocolate. Stir until chocolate is thoroughly melted and combined. Stir in malted milk powder.

  7. Pour through a sieve into a medium bowl set over ice. Stir and let sit until chilled, adding more ice if needed.

  8. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded plastic container, and freeze.

  9. Combine almonds, ½ cup sugar, butter, and vanilla in a medium skillet. Cook over medium heat, tossing frequently until nuts are toasted and sugar is liquefied and caramel colored.

  10. Spread on a greased parchment or foil lined bake sheet. Sprinkle with salt and cool completely.

  11. When ready to serve, break up nuts a little and layer with ice cream scoops in glasses.

Kris Mae WeissChocolate Malt Ice Cream with Sugared Almonds, ice cream