CACAO NIB MALT STRACCIATELLA ICE CREAM Recipe
This is a light chocolate malt ice cream with drizzled chocolate in it (stracciatella). It’s wonderful! It is inspired by Alice Medrich’s CACAO NIB ICE CREAM.
RE: MALTED MILK POWDER. This can only be obtained online (as far as I know) at www.ctl foods.com (in Wisconsin). Ovaltine, Horlicks, etc will not give the ice cream this delicious malt flavor.
Best price on Organic heavy cream is from Trader Joes ($3.19 per pint and it is not ultra pasteurized). I use their bittersweet chocolate for the stracciatella. Using Valrhona is overkill and you don’t really taste it as much in ice cream.
- 1.5 C heavy cream (preferably organic and not ultra-pasteurized)
- 1.5 C regular milk (preferably organic)
- 1 C Soda Fountain Malted Milk Powder ** (mail order from CTL FOODS)
- 1/4 C Cacao Nibs (preferably organic) -- crushed up
- 1/2 C Sugar (white, preferably organic)
- 1/8 tsp salt
- 1 tsp chocolate extract (preferably organic) optional
- 2 oz high quality Semisweet or Bittersweet Chocolate (for stracciatella)
- Combine milk, cream, malted milk powder, cacao nibs sugar and sea salt in a saucepan. (I use whatever I can organic but one doesn’t need to). Bring slowly to a boil while constantly stirring the mixture. (I use an electronic thermometer and turn the flame off when it reaches 212 degrees F.) Continue to stir so that mixture does not burn. The malted milk powder lumps will dissolve.
- As soon as mixture reaches 208 – 212 degrees remove from heat and cover pot allowing the mixture to steep for about at least an hour (I don’t think the time here is crucial —I usually leave it steep overnight in the fridge). Then using a fine mesh strainer, pour the mixture through the strainer and into a container for refrigeration over night (or for at least 6 hours) straining the cacao nibs from the mixture. Using the back of a wooden spoon, press on the nibs to release as much essence as possible. Put the ice cream mixture into a covered container and refrigerate (preferably) over night. Discard the nibs.
- The next morning (or when the mixture cools to around body temp or less) stir in the chocolate extract.
Prepare ice cream machine and follow instructions. (Usually it takes about 45 mins of churning. ) Pour mixture into ice cream machine and churn.
- Pour mixture into ice cream machine and churn. About 30 mins into the procedure melt the semisweet chocolate. I use a microwave. Break the chocolate into smaller pieces to facilitate melting. Place in small bowl and turn on microwave at full power for 1 min. Remove bowl and with a spoon, stir the chocolate trying to smash the pieces into a smooth creamy liquid. After a minute of stirring (or thereabouts) place bowl back in the microwave for 10-15 seconds to continue the melting (depending upon the lumpiness). The goal is to get a smooth melted (thick) liquid that is capable of being drizzled onto the ice cream or into the ice cream maker.
- Once the ice cream is done as you scoop it into containers for freezing in the freezer with a spoon drizzle a little chocolate into the ice cream and mix. Add some more ice cream, drizzle a bit more chocolate, then mix. The warm chocolate will immediately become solid when hitting the ice cream (hence the stracciatella). The other way to do this is just before you are about to turn off the motor in the ice cream maker you can slowly pour the chocolate into the ice cream while the dasher is turning HOWEVER, most of it may end up on the dasher or splashing in your face so I recommend the drizzle method.
Place in freezer for several hours and allow to harden.
- Cover the ice cream with plastic wrap (so there are no air pockets).
Member recipes are not tested by the CHOW food team.