Malted Milk Chocolate Bourbon Ice Cream
You don’t want to miss this recipe for Malted Milk Chocolate Bourbon Ice Cream. It’s a decadent, boozy treat that’s perfect for homemade ice cream lovers.
Prep Time4 hrs
Cook Time5 mins
Total Time4 hrs 5 mins
Servings: 8 servings
- 6 ounces milk chocolate baking chips, see notes
- 8 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup malted milk powder
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons bourbon, see notes
Place the chocolate baking chips in a large bowl and set aside.
In a separate large bowl, whisk together the egg yolks, sugar and malted milk powder until smooth.
In a medium-sized saucepan, heat the heavy cream, whole milk and vanilla extract over medium-high heat. When the mixture begins to simmer, turn the heat to low. Ladle about half of the cream into the yolk mixture while whisking (this will prevent the eggs from scrambling). Pour the mixture back into the saucepan, using a heatproof spatula to scrape any remaining egg yolk into the pot. Stir in the bourbon.
With the heat still on low, stir the mixture until it has thickened slightly and coats the back of the spatula, approximately 3-5 minute. Remove from the heat, and then very slowly pour the hot mixture into the bowl with the chocolate chips, stirring to combine.
Continue stirring until the chocolate has melted completely and incorporated with the hot liquid.
To remove any bits of chocolate that didn’t properly dissolve, pour the mixture through a fine mesh strainer into a clean bowl or quart-sized liquid measuring cup. Press plastic wrap directly against the surface of the liquid and place in the refrigerator to chill until very cold, preferably overnight.
Prepare in an ice cream maker according to the manufacturer's instructions. The ice cream will be soft right out of the machine due to the alcohol. Continue chilling in the freezer for a firmer consistency.
Use 3 tablespoons of bourbon if you really want to taste the alcohol. 2 tablespoons will have a more subtle flavor, but the bourbon will still have a wonderful softening effect on the ice cream.
Bittersweet or semisweet chocolate may be substituted for the milk chocolate. Each will result in a different level of sweetness and chocolate intensity. Milk chocolate will be the sweetest (though not cloying) with a milder chocolate flavor. Bittersweet chocolate will result in a less sweet ice cream and more intense chocolate flavor. Semisweet falls somewhere in the middle.
Yields approximately 1 quart.
Calories: 276kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 200mg | Sodium: 39mg | Potassium: 210mg | Fiber: 1g | Sugar: 22g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 1.9mg