Cook the Book: Milk Chocolate Malt Ice Cream
This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of chefs, food writers, and readers.
Win 'Roast Chicken and Other Stories'
To give you a taste of how useful this book is, we're excerpting a dish a day this week. Today's follows, after the jump. If that whets your appetite, you can find Roast Chicken on Amazon or enter to win a copy here on Serious Eats.
Milk Chocolate Malt Ice Cream
Adapted from Roast Chicken and Other Stories by Simon Hopkinson.
Ingredients
1 cup heavy cream
1 cup milk
6 egg yolks, beaten
2 ounces malted milk powder
7 1/2 ounces milk chocolate, broken into small pieces
1 1/2 tablespoons Bailey's Irish Cream Liqueur
Procedure
1. Heat the cream and milk together. Beat the egg yolks and malted milk powder together; add the hot milk–cream mixture. Blend thoroughly.
2. Return mixture to pan; heat gently until slightly thickened. Remove from heat; add the chocolate, stirring until melted.
3. Let cool completely; add the liqueur. Freeze freeze in an ice-cream machine, according to manufacturer's instructions.
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1 Comment:
Does anyone know the method for making icecream without an icecream machine? It can be done right?
Georgie Porgie at 4:47AM on 02/28/08