Malt ice cream

PT1H

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Ingredients

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Imperial

  • 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
1
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
2
While the milk and cream are coming to the boil, whisk the white sugar together with the egg yolks
3
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
4
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
5
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
6
Place in an ice cream maker and churn according to manufacturers' instructions, then store in the freezer until ready to serve
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