Chocolate-malt gelato
25
- Prep Time30 min
- Total Time1 h
- Makes3 1/2 cups
Chocolate-malt gelato.
Photo, Michael Alberstat.
Ingredients
3 cups 0.0325 milk
3/4 cup 0.35 cream
1/2 cup granulated sugar
1/2 cup malted milk powder, preferably Ovaltine Classic Malt
2 tbsp unsweetened cocoa powder
1/4 tsp salt
3 tbsp cornstarch
2 tsp vanilla
Instructions
WHISK 2 cups milk with cream, sugar, malted milk powder, cocoa and salt in a medium saucepan and set over mediumhigh. Bring to a gentle boil, about 6 min.
WHISK remaining milk with cornstarch and vanilla in a small bowl. Gradually pour into first milk mixture, whisking until smooth. Bring mixture to a simmer, then reduce heat to medium-low. Continue simmering, stirring constantly, and adjusting heat as needed (do not let it boil) until it reduces to 3 cups, 15 to 18 min. Pour through a fine sieve into a metal bowl and lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until cold, about 1 hour.
SCRAPE cold mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer's instructions, 30 to 45 min. Transfer to a covered container and freeze up to a month.
LET stand at room temperature until slightly softened before serving, about 10 min.
Nutrition (per serving)
Calories 265, Protein 5g, Carbohydrates 34g, Fat 13g, Fibre 1g, Sodium 182mg.
Tip: To get the best results, freeze the ice-cream-maker bowl at least 15 hours before using. Give it a gentle shake. If there is no sound, the bowl is ready to use.
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