Tuesday, May 22, 2012
Recipe: "Malted Milk Ice Cream" from David Lebovitz's "The Perfect Scoop"
Rating: William's favorite David Lebovitz ice cream so far
Status: William made once, and my sister and David made once
Someone made me "Malted Milk Ice Cream" from David Lebovitz's "The Perfect Scoop"! The ice cream has malt powder and crushed malted milk candy (Whoppers).
There are two types of very similar sounding powders: malt powder (sometimes called barley malt powder) and malted milk powder. Malted milk powder is malt powder that has been mixed with evaporated milk. As clarified on the author's blog, he used Horlick’s Powdered Malt or Carnation Malted Milk powder (the companies sometimes slightly change the name of this product), which are both malted milk powders (that is malt powder that has been mixed with evaporated milk). We used malted milk powder for this ice cream. I think it might be possible to use malt powder, as long as you reduce the amount you use to be the same proportion that malt powder has in malted milk powder (you'll have to look up this proportion since I don't know what it is), though we haven't tried this yet.
This is William's favorite ice cream by far. One warning is that this ice cream is very very sweet. We like the milk chocolate malted milk candy best, but I recommend being conservative with the amount of crushed malted milk candy since this candy make the ice cream even sweeter. Since malt powder is a sweetener possibly you could consider reducing some of the regular sugar in this recipe. One advantage of the sweetness is that the sweetness prevents this ice cream from freezing into a solid ice block. It will come out of your ice cream maker with a very drippy semi-liquid consistency, and it needs to be frozen in the freezer for at least 12 hours to get a solid ice cream texture. The final consistency of the ice cream will be creamy, airy, and scoop-able one the ice cream has been out of the freezer for five minutes.