Malt ice cream

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Anna Hansen's malt ice cream recipe may sound unusual, but when you consider the addition of malt flavours to creamy hot drinks and chocolate confectionery, you can see why it works so well as a deliciously rich ice cream.

First published in 2015




  • 185g of malt extract
  • 750ml of milk
  • 500ml of double cream
  • 100g of Demerara sugar
  • 50g of soft brown sugar
  • 190g of egg yolk
  • 85g of sugar, white
  • 1/2 tsp flaky sea salt


Pour the milk, cream, Demerara and soft brown sugar into a heavy-bottomed pot and bring to the boil
  • 750ml of milk
  • 500ml of double cream
  • 100g of Demerara sugar
  • 50g of soft brown sugar
While the milk and cream are coming to the boil, whisk the white sugar together with the egg yolks
Once the cream mixture is boiling, remove from the heat and gradually whisk into the yolk mixture - take care to add it slowly or the mixture will curdle
Place the pan back over a low heat and pour the mixture into the pan. Stir slowly with a wooden spoon or spatula, until the custard thickens to a crème anglaise consistency
Whisk in the malt extract and salt to dissolve, then strain through a fine sieve into a bowl and leave to cool. Once cooler, set aside in the fridge until completely chilled
Place in an ice cream maker and churn according to manufacturers' instructions, then store in the freezer until ready to serve
First published in 2015

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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