Malted Gelato
By: Culinary Alchemist
Published: Wednesday, September 1, 2010 - 12:11pm

Ingredients




1 cup (236 ml) Heavy Cream
3/4 cup (3.5 oz) (100 g) Malt Extract Powder
1/2 cup (3.5 oz) (100 g) Granulated Sugar; divided
2 cups (473 ml) Half& Half
of Kosher Salt
1 teaspoon Vanilla Extract
5 Large Egg Yolks

Preparation

1 In a large bowl, combine the Malt Powder and 1/4 cup (50 g) of the sugar. 2 Add the Heavy Cream and whisk to combine, then set aside. 3 Pour Half & Half into a medium saucepan, add a pinch of Kosher Salt and the Vanilla Extract; place over medium heat and bringing the cream up to about 160 degrees. 4 Meanwhile, in a small bowl, whisk the egg yolks with the remaining 1/4 cup (50 g) sugar, until pale. 5 When the Half & Half is hot, add a ladle full (or 2) of the hot liquid to the egg yolks, while whisking constantly in order to condition the yolks and prevent scrambling them. 6 Once the Yolks have been heated through, pour the Yolk mixture into the sauce pan. 7 Return the saucepan to the stove and continue cooking, while whisking constantly, until the mixture reaches about 185 degrees; or the mixture coats the back of a spoon. 8 Remove the custard from the flame and pour through a fine strainer into the Malt/Heavy Cream mix. 9 Whisk everything together and then place in an ice bath, stirring occasionally until the mixture is chilled. 10 Cover with Plastic wrap on the surface and chill at least 8 hour. (the colder the custard is, the smoother the final product from the churn) 11 Prepare your ice cream maker.... Whether a frozen bowl type or one that needs ice and rock salt... Then turn it on and get it spinnin. 12 Remove the mixture from the refrigerator and break it up slightly with a whisk. 13 And pour in the custard while the machine is running. (this is an important step, it prevents lumps) 14 Churn until smooth and frozen. 15 Depending on your ice cream maker, this may take any where from 20 to 30 minutes.... For a more gelato consistency, I stop the churn when it reaches almost to the top of the dasher, this keeps it from incorporating too much air, like ice cream. For ice cream, I let it climb over the top of the dasher to ensure it has been properly aerated. 16 Remove the dasher and spoon the gelato into a container. 17 Now is the time to fold in any chocolate bits or broken whoppers, if you like. 18 Freeze for at least 8 hours.