Daily Archives: May 20, 2007

Safeway vs. The Farmers’ Market

Sam over at Becks & Posh has conducted an inquiry: How does shopping at the Farmers’ Market compare with Safeway, in terms of financial cost?

The results are surprising and dramatic.

Malted Milk Ice Cream

malted milk ice cream

Spring is winding its way to summer these days–and evidence is in the blooming flowers, pollen sprinkled like powder sugar on parked automobiles, in the increasing daylight hours, and increasing ambient temperatures. I am not a huge fan of summer and its heat, despite the season’s beauty, but there are always a handful of things that make this season a time of year I still enjoy greatly. Watermelons being one of them. And ice cream, too.

This is the time of year that ice cream can really shine, and I’d like to share an ice cream with you! Last year, I made a remarkable buttermilk ice cream–and today, I made an incredible malted milk ice cream.

I spotted a recipe for David Lebovit’z malted milk ice cream out of his book, Perfect Scoop on Ruhlman’s blog. I found Lebovitz’s headnote entrancing–so entrancing that I immediately decided to make his favorite malted milk ice cream:

I froze lots and lots and lots of ice cream when writing this book. It was a treat having freshly-made ice cream every day, but space in my freezer soon became an issue and after more than one frozen ‘brick’ of ice cream slipped out, which I always seemed to just narrowly avoid crashing down on my foot, I eventually realized that it was impossible (and a little dangerous) to coexist with too many flavors all at once. Consequently, I passed off lots of ice cream to friends, neighbors, local shopkeepers, and occasionally, a startled delivery man. All were more than happy to take a quart off my hands. But this Malted Milk Ice Cream was the one that I refused to part with, and I guarded it secretively, saving it all for myself.

malt balls for malted milk ice cream chopped malt balls for malted milk ice cream

I am a big fan of malted milk and malted ice cream. BIG fan. And so how could I resist?

I threw out the idea to our household, to smiles and nods. “How about I make some malted milk ice cream this weekend?” We went right to the store to gather the ingredients, which include malt balls (I already had malt powder) and lots of good whipping cream. I also picked up another carton of humane eggs.

malted milk ice cream

This recipe includes a good amount of egg yolks, and the bulk of the cooking involves making the custard, as with most ice cream recipes. Because I love vanilla, and I like myself a softer ice cream, I doubled the amount of vanilla in the cream/malt powder/vanilla mix (for the record, I used Nielsen-Massey’s Tahitian vanilla, which reportedly fares best in chilled dishes).

(for the record, I use a Cuisinart ice cream maker–best bang for the buck–but don’t forget to put the container in the freezer the night before!)

The result? Delectable.

The malt flavor has a strong presence, and the malt balls add a delightful crunch and an added dimension to the malt flavor. There are several reasons I love to make ice cream at home: one of the reasons being that I have control over the ingredients and produce a fresher, more natural, more delicious product…and another being I can perhaps try out ice creams and flavors that aren’t sold in stores.

This is one of those ice creams.


malted milk ice cream

Recipe follows after the jump…

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