For some reason winter has no effect whatsoever on my cravings for ice-cream. Maybe it has something to do with the fact that it’s not The Boyfriend’s favourite treat (temperature issues) so I can selfishly eat all I want of it. Unfortunately, this is THE ice-cream that my man will get over his problems for because it’s just too divine to miss. Think frozen, chocolate malt thick shake and you might be able to get close. A Wendy’s chocolate thick shake with malt was a childhood favourite but they pale in comparison to this stuff.
I originally made it using a custard ice-cream base but this time I used the cornflour method and it came out almost exactly the same. Use good quality milk chocolate if you want the malt flavour to be a bit more prominent.
Dark Chocolate and Malt Ice-cream
Adapted from The Darkest Chocolate Ice Cream in the World from Jeni’s Splendid Ice Creams at Home.
1/2 cup cocoa powder
1/2 cup coffee or hot water
1/2 cup caster sugar
40g 70% dark chocolate, chopped finely
2 cups milk
1 tbsp plus 1 tsp cornflour
3 tbsp cream cheese
1/8 tsp salt
1/2 cup malt powder
1 cup thickened cream
1/2 cup caster sugar
2 tbsp glucose (or light corn syrup)
To make the chocolate syrup:
Combine the cocoa, coffee or hot water and sugar in a small saucepan over medium heat, stir to dissolve the sugar and boil for 30 seconds.
Remove from the heat and stir in the chocolate, allow to sit for 5 minutes, then stir until completely combined.
To make the ice-cream:
Mix 2 tbsp of the milk with the cornflour in a small bowl to make a slurry.
In a bowl large enough to hold the finished mixture, whisk together the cream cheese, salt, malt powder and chocolate syrup.
In a large saucepan combine the remaining milk, cream, sugar and glucose, bring to the boil over medium-high heat and allow to bubble for 4 minutes.
Take the pan off the heat and gradually mix in the cornflour slurry, return to the heat and allow to boil for 1 minute while stirring.
Pour the milk mixture into the bowl with with the chocolate mixture and whisk well until combined.
Lay a piece of cling film over the ice-cream mixture, pressing it down onto the surface to prevent the mixture forming a skin.
Chill in the fridge overnight then churn in an ice-cream machine according to manufacturer’s instructions.
Transfer the churned ice-cream into a 1 L capacity container and freeze for at least 4 hours before eating.