So we are one week and a day shy of Easter, and if last weeks cookies weren’t your thing, or you felt they needed some sort of a accompaniment. I might have just the thing…
I whipped up this malted ice cream which as been studded with chopped robin eggs and peanut butter swirls. Hopefully that’ll do the trick!
- 1 cup half-half
- ¾ cup granulated sugar
- pinch of salt
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ⅔ cup malt powder
- 6 large egg yolks
- 2½ cups robin eggs or whoppers, roughly chopped
- ½ cup creamy peanut butter, slightly melted
- In a medium saucepan, warm half-half, sugar, and salt. In a medium bowl combine heavy whipping cream, vanilla extract, and malt powder. Place heavy whipping cream mixture over an ice bath with a strainer ready to go.
- In a separate medium bowl, whisk egg yolks. Pour a little of the warm half-half mixture while whisking the egg yolks to temper them. Pour the remaining mixture into the egg yolks then return the the saucepan. Over medium heat, stir the mixture constantly until it thickens enough to cover the back of a wooden spoon.
- Pour the custard over the strainer into the heavy whipping cream mixture which at this point is sitting over an ice bath. stir until cool.
- Chill the ice cream base in the refrigerator for a minimum of 4 hours, preferably over night. When ready pour the ice cream base into your ice cream maker, follow the manufacturer's instructions. A minute or two before the ice cream is ready, pour in the chopped robins eggs. Spread Ice cream over a small brownie pan lined with plastic wrap. Drizzle peanut butter over ice cream and chill for 10-15 min. Remove pan from the freezer, then roll ice cream with help from the plastic wrap into a loaf pan or ice cream container. Freeze for a minimum of 3 hours before serving.