#maltedvanilla

Indulge in the creamy goodness of malted vanilla ice cream loaded with crunchy peanut brittle and luscious milk chocolate chunks. This delectable frozen treat will satisfy all your sweet cravings with its rich flavors and delightful textures.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 tablespoon malted milk powder. 1 tablespoon vanilla extract. 1/2 cup crushed peanut brittle. 1/2 cup chopped milk chocolate chunks.

Instructions: In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture just starts to simmer. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil. Remove from heat and stir in malted milk powder and vanilla extract until well combined. Transfer the mixture to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add crushed peanut brittle and chopped milk chocolate chunks. Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, preferably overnight.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of malted vanilla browned butter gelato paired with chocolate cookies in this delightful ice cream sandwich recipe. The creamy gelato boasts a subtle malted flavor enhanced by the nuttiness of browned butter, while the marbled cookies add a delightful crunch and contrast.

Ingredients: 1 cup whole milk. 2 cups heavy cream. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 cup malted milk powder. 1 tablespoon vanilla extract. 6 tablespoons unsalted butter. 1/2 cup crushed chocolate cookies.

Instructions: Put the heavy cream, malted milk powder, and whole milk in a saucepan. Stirring every now and then, heat over medium heat until it just starts to simmer. In a different bowl, beat the egg yolks and sugar with a whisk until the mixture is pale and a little thicker. Pour the hot milk mixture into the egg yolks slowly while whisking the eggs all the time. Put the mixture back into the saucepan. Cook on low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Taking it off the heat, add the vanilla extract and mix it in. Set the butter in a second small saucepan and melt it over medium-low heat. Keep cooking until the butter turns golden brown and smells like nuts. Watch out not to burn it. Take the butter off the heat and let it cool down a bit. Slowly add the browned butter to the gelato base while whisking it in all the time. Put the mixture in a container and put it in the fridge for at least 4 hours or overnight. Follow the directions on the ice cream maker to churn the gelato after it has been chilled. Add the crushed chocolate cookies in the last few minutes of churning. Put the churned gelato in a container that can go in the freezer. Freeze for 4 hours or overnight, until it is firm. To make the ice cream sandwiches, put as much gelato as you want on one cookie and then put another cookie in between them. Press gently to stick. Put a piece of parchment paper around each ice cream sandwich and freeze them until you're ready to serve them.

Prep Time: 30 minutes

Cook Time: 20 minutes