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Malted Vanilla Ice Cream with Peanut Brittle and Toffee

I have a homemade ice cream addiction. I like to make no churn ice creams with sweetened condensed milk and whipped cream, I like to make Philadelphia style ice cream with cream, milk and sugar, and I like to make French ice cream and gelato with cream, milk, sugar and eggs. I even love frozen yogurt and sorbets! 

Because of this addiction, I have steadily added to my ice cream making appliances. I started with a cheap freezer bowl appliance, upgraded and bought a higher quality one, and now I own a compressor ice cream maker (along with both a standard waffle cone maker and a mini waffle cone maker). A compressor ice cream maker does not use a freezer bowl; instead, it has a refrigerating/ freezing unit in the machine itself that freezes the ice cream as it churns. It means that I require a lot less planning to make ice cream; I never need to remember to freeze my bowl if I want ice cream. Also, I tend to be able to freeze my ice cream a little more solidly since my freezer doesn’t slowly melt; instead, the longer my machine is on, the colder it gets. The drawback is expense and size; they can cost a pretty penny and take up a lot of counter space (believe me, mine weighs forty pounds and cannot be removed from the counter).

To rationalize having such an expensive and large dessert appliance, I find myself trying to make many different flavors of ice cream. I have enjoyed you standard vanilla, chocolate, strawberry, raspberry, mint chocolate chip, cookie dough, coconut, cookies and cream and have branched out to make apple cider, pumpkin, eggnog, and many others. The other day I was watching Back to the Future and saw the scene where George McFly ordered a chocolate malt. It inspired me to make a Malted Vanilla Ice Cream. Happily, my grocery carries malted milk powder. Since I had homemade peanut brittle and toffee from Christmas, I decided to chuck those into my final product as well. 

The result? It’s almost like the ice cream version of the Whopper candy, riddled with salty peanut brittle and rich caramel toffee coated in milk chocolate. I will have to try to make a chocolate malted version next. Make this when you want sheer indulgence!

5 egg yolks
3/4 cup malted milk powder (I used Carnation brand)
1 3/4 cup heavy cream
3/4 cup whole milk
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla bean paste
1 tablespoon rum
1/2 cup homemade peanut brittle
1/2 cup home made chocolate coated toffee

Special Equipment:
Ice Cream maker (freezer bowl or compressor)

If you are using a freezer bowl ice cream maker, put the bowl in your freezer at least 12 hours before you intend to make this ice cream to ensure the bowl freezes solid (check your ice cream maker instructions). 

In a large bowl, whisk together your malted milk powder and egg yolks into a thick paste. Set aside.

In a medium saucepan, add your cream, milk, sugar, salt and vanilla bean paste. Over medium low heat, bring this cream mixture to a simmer. Pour about a half cup of this simmering mixture into your egg mixture, whisking to combine. This will temper your eggs. I generally repeat this step 3 times to be sure my eggs are gradually well-tempered. Add the mixture back into the saucepan over medium low heat, and stir constantly with a wooden spoon. Continue cooking until the mixture thickens and coats the back of the wooden spoon. Run your finger down the spoon and if the mixture stays separate, you are at nappe consistency, exactly where you want to be. 

Pour the mixture through a sieve into a container to catch any lumps that may have formed. Whisk in 1 tablespoon of rum (this helps keep the ice cream from freezing solid but can be omitted). Refrigerate this mixture until very cold, at least 4 hours but I prefer overnight. 

Pour the mixture into your ice cream maker and freeze according to manufacturer’s instructions. In the last few minutes of churning, add in the peanut brittle and toffee. You can eat it right away as soft serve, or you can scoop it into a freezer safe container with a tight fitting lid. I always also put my ice cream container into a large ziplock bag; it help prevent freezer burn and keeps the ice cream softer. Freeze for 8 hours or overnight for more solid ice cream. Scoop and enjoy with some hot fudge!


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