Monday, September 12, 2011

Call Me the Queen of Custard

Ooh, Kit Kats and ice cream!
I have really enjoyed making ice cream this year. I find that it is one of the most rewarding baking experiences, since once you learn a few basic recipes, you can get as creative as you like. For example, I used a simple vanilla ice cream as the base recipe for my peanut butter honey swirl ice cream, and for today's recipe, I started with a malted milk ice cream base and added my personal touch of Kit Kats (my favorite candy bar of all time, always and forever).

Give me a break!
Let me first talk a little about my love for Kit Kats.Kit Kats and I go way back. Way, way back. One of my earliest memories is waiting on the couch in Michigan, some time at night, for my dad to return with a Kit Kat for me. I don't know the circumstances surrounding that situation, I just remember the anticipation of a Kit Kat. At Halloween, I always loved getting the fun size Kit Kats, and preferred the houses that gave those away. Later on, in high school, Kit Kats became a bit of an obsession/addiction of mine. I had one nearly every day it seemed. I would even go around singing the Kit Kat jingle (sadly, I still know the words to this day). There is just something about the combination of wafers and milk chocolate that does something to me. I'm a real sucker for anything with wafers and chocolate (there's not much I wouldn't do to get my hands on some of these Swiss delectables).

As for the ice cream, it has been hot lately and I had some egg yolks I needed to use up. In particular, I had 6 egg yolks to use, so I needed a recipe that called for exactly 6 egg yolks. Enter: malted milk ice cream. I had some whoppers that I could have added to the ice cream, but they weren't looking so good. Besides, I really love Kit Kats. The rest is history. Very creamy, delicious history.

Malted Milk Ice Cream with Kit Kats
adapted from The Perfect Scoop

1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1/4 tsp vanilla extract
2/3 cup malted milk powder
6 lrg egg yolks
18 small Kit Kats, chopped

Warm the milk, sugar, and salt in a medium saucepan. In a large bowl, whisk together the cream, vanilla, and malted milk powder and set a fine mesh strainer on top.

In a medium bowl, whisk together the egg yolks. Slowly whisk the warm milk into the egg yolks, then scrape the mixture back into the pan.

Stir the mixture constantly with a heat-proof spatula over medium heat until the custard thickens and coats the back of the spatula. Pour the custard through the strainer and stir the mixture until smooth and consistent.

Chill the custard overnight in the fridge. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions. At the end of the churning cycle, stir in the chopped Kit Kats.


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