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5 from 2 votes

Vanilla Malt Ice Cream with Chocolate Chips & Raspberry Ripple

Vanilla Malt Ice Cream with Chocolate Chips and Raspberry Ripple is incredibly fun and downright delicious. It is guaranteed to appeal to adults and children alike. 
Prep Time45 mins
Cook Time0 mins
0 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: malt ice cream, Malted Milk, raspberry ripple, vanilla ice cream, vanilla malt
Author: Jane Saunders

Ingredients

For the Raspberry Sauce

  • 100 g/ 4 oz Raspberries
  • 1/4 tsp Cornflour (cornstarch)
  • 1 tbsp Sugar cane syrup

For the Custard Base

  • 375 ml/ 1 1/2 cups Whole (full fat) milk
  • 1 Vanilla pod
  • 4 tbsp Malted milk powder Avoid "light" and "chocolate" versions
  • 50 g/ 1/4 cup Light brown sugar
  • 50 g/ 1/4 cup Golden caster sugar
  • 5 Egg yolks (large, free range)
  • 375 ml/ 1 1/2 cups Double (heavy) cream

60g/ 2 oz Milk or semi-sweet chocolate - finely chopped

    Instructions

    • Ensure the chocolate is finely chopped and store in the fridge until ready for use.
    • Put a freezer-proof container into the fridge or freezer to chill, ready for the churned ice cream to be loaded into

    Make the Raspberry Sauce

    • Put the raspberries and cornflour into a small pan and cook gently, stirring often, until the raspberries soften (3-4 minutes))
    • Stir through some sugar cane syrup and blitz with a handheld blender
    • Pass through a fine-meshed sieve, using a metal spoon to push as much juice and flesh as possible though the sieve. This will take 2-3 minutes or hard work - more or less only the seeds should remain in the sieve
    • Set aside to cool and then chill overnight (or for at least 2 hours)

    Make the Custard Base

    • Put the milk & malted milk powder into a medium sized pan (heavy based) over a medium heat. Split the vanilla pod and drop into the pan. Heat until warm, stirring to ensure the powder dissolves
    • Whisk the egg yolks and sugars together in a medium bowl
    • Pour the warm milk onto the yolks, whisking continuously
    • Pour the custard mix back into the pan and cook, on a just below medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
    • Take the pan off the heat. Remove the vanilla pod. Scrape out the seeds and add them back into the custard
    • Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)
    • When ready to churn remove the clingfilm from the custard, pour in the cream and stir until thoroughly combined

    Making the Ice Cream Using an Ice Cream Maker

    • Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost ready, begin to slide the chocolate in, a teaspoon at a time, until it is all incorporated
    • Once churned, put 1/3 of the ice cream into a freezer-proof container and drizzle 1/3 of the raspberry sauce over it. Top with another 1/3 of the ice cream, followed by another 1/3 of the sauce. Repeat with the remaining ice cream and sauce, then use a long skewer to gently swirl the sauce and ice cream together
    • Cover the surface directly with greaseproof paper or foil and store in the freezer
    • Remove from the freezer 10-15 minutes prior to serving to allow it to soften slightly¬†

    Making the Ice Cream by Hand

    • Pour the liquid ice cream base into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 1/2 hours. The sides should be beginning to freeze, but the centre will be soft and slushy
    • Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
       
    • Repeat this process 6-7 more times at 1 hour intervals - the better the texture will be the more the process is repeated
    • Beat the ice cream again and then stir through the chopped chocolate. Return to the freezer for another hour
    • Stir for a final time (beat if you can, but the chocolate may hold up your beaters), then put 1/3 of the ice cream into a freezer-proof container and drizzle 1/3 of the raspberry sauce over it. Top with another 1/3 of the ice cream, followed by another 1/3 of the sauce. Repeat with the remaining ice cream and sauce, then use a long skewer to gently swirl the sauce and ice cream together
    • Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
    • Remove from the freezer 10-15 minutes prior to serving to allow it to soften slightly