It’s here it’s here! It’s time for the Ice Cream Social! How excited are you? Are you ready for two weeks of ice cream recipes? I hope so because that is what you are getting!
I’m kicking off the event with a totally delicious, get in the kitchen right now, ice cream recipe. I actually first had this ice cream flavor at my friends ice cream shop – The Blue Pig. I finally decided it was time to make it at home because I love the stuff so much I could seriously buy her out.
The recipe in its self is super simple and full of flavor! I used malted milk powder I received from King Arthur Flour and used a Scharffen Berger recipe for super chocolate fudgy brownies. Take both of those items and mix them in with vanilla bean flecked homemade ice cream….ahhhhhhhhhhhmazing!
I literally keep going back into the kitchen to steal spoonfuls from the freezer. Although, my favorite way to eat it is when it’s still soft from the ice cream maker. It’s like really awesome soft serve.
Vanilla Malted Brownie Ice Cream
Yield: 1 quart ice cream
Ingredients:
For Ice Cream:
1 cup whole milk
Pinch of salt
3/4 cup white sugar
1 vanilla bean - split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup malted milk powder
1/2 batch chopped (bite size) brownies
For Brownies:
6 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
Source: Ice cream adapted from David Lebovitz and brownie from Scharffen Berger.
Directions:
For Ice Cream:
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
After ice cream is frozen (it will still be somewhat soft, like soft serve) add in malted milk powder and chopped brownies. Add to freezer safe container, cover with parchment paper and cover with lid. Freeze for at least 4 hours until hard and completely set.
For Brownies:
Preheat the oven to 325 F with a rack in the lower third. Butter a 9” x 13” baking pan (or line it with parchment paper)
Melt the chocolate and butter in the top of a double boiler over simmering water, stirring frequently until smooth.
Remove the top of the double boiler and stir in the sugar. Add eggs one by one, stirring thoroughly after each on. Stir in the vanilla. Add the flour and stir until well blended. Stir in the nuts. Scrape the batter in the pan and spread it evenly.
Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool the brownies in the pan.
This cute little logo will be in each post during the Ice Cream Social. Just give it a click to be taken back to the introduction post where there will be a collection of all the Ice Cream Social recipes.