Name: Malt chocolate ice cream with Oreo cookie crunch
Prep time: 15 min
Cook time: 20 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 750ml milk; 250ml double cream; 6 egg yolks; 140g sugar; 85g milk chocolate chopped; 25g plain chocolate chopped; 140g malt powder; 154g pack filled chocolate biscuits broken into chunks about the size of a large pea

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Malt chocolate ice cream with Oreo cookie crunch

Malt chocolate ice cream with Oreo cookie crunch

Paul Merrett

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Serves 8

More effort

Prep: 15 mins

Cook: 20 mins

Plus churning

A star rating of 4.8 out of 5.11 ratingsRate

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Nothing beats homemade ice cream and the beauty is there's nothing to do on the day... unless you fancy chocolate sauce on top

Freezable

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Ingredients

Nutrition

Units:

MetricUS

750ml milk
250ml double cream
6 egg yolks
140g sugar
85g milk chocolate

chopped
25g plain chocolate

chopped
140g malt powder
154g pack filled chocolate biscuits

broken into chunks about the size of a large pea

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Nutrition: per serving (ice cream only)

kcal542
fat32g
saturates17g
carbs58g
sugars47g
fibre1g
protein10g
salt0.46g

low

Method

step 1

Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don’t allow the liquid to simmer. It should thicken as it heats up and is ready when it’s thick enough to coat the back of a wooden spoon.
step 2

Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the malt powder and whisk until smooth.
step 3

Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).

RECIPE TIPS

WHITE CHOCOLATE SAUCE

Heat 250ml/9fl oz single cream until hot, but don’t let it simmer. Take off the heat, add 85g/3oz white chocolate pieces and stir until melted. Pour in 250ml/9fl oz cold single cream, then cool completely before serving.

Recipe from Good Food magazine, April 2010

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A star rating of 4.8 out of 5.11 ratings

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