A delicious creamy and malty homemade Ice Cream.
- 6 egg yolks
- 125g caster sugar
- 350ml double cream
- 500ml full fat milk ( skimmed milk shown but used full fat )
- 50ml Pure Malt Products ZAB extract.
Separate egg yolks and place yolks in large mixing bowl.
Whisk up with mixer or by hand until you have a thick consistency. Add sugar and continue to whisk until light, creamy and fluffy.
Add Malt extract and whisk through to combine.
In a saucepan, pour milk and double cream then heat until it just starts to simmer. You need to keep your eye on this as it will all of a sudden happen and boil up and over sides of sauce pan. Stir continually. Remove from heat and allow to cool down slightly.
After a few minutes, slowly and carefully pour the hot cream mixture into the whisked eggs, mixing all the time to prevent the mixture turning into scrambled eggs.
Return custard mixture to saucepan and heat gently, stirring continually until mixture starts to thicken. Remove from heat and pour into clean mixing bowl and allow to cool completely.
Place a layer of cling film directly onto custard to prevent a skin forming and place in fridge to cool.
When mixture is cold, remove cling film and pour into Ice Cream Machine and churn as per machines instructions until custard has transformed into a thick and creamy Ice Cream.
When its ready, put into Ice Cream Cartons and pop into freezer until required.
Or just dish yourself up a bowl and devour, simple!
A handy delicious treat to keep in your freezer!