Friday, June 10, 2005
Chocolate Malt Ice Cream
Chocolate Malt Ice Cream (Adapted from Eating Well)
1 1/2 cups plain soymilk
1 cup vanilla soymilk
2/3 cup sugar
1/2 cup nonfat dry milk
1/2 cup chocolate malted-milk powder
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup liquid egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
Puree soymilks, sugar, dry milk, chocolate malted-milk powder and chocolate in a blender until fairly smooth.
Place mixture into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
In a large bowl, temper the egg whites by slowly whisking in the milk mixture in a slow stream. Whisk in vanilla and salt. For best results, refrigerate this mixture overnight.
According to your ice cream maker directions, add the chocolate mixture and turn on. Enjoy while still semi soft or place in a bowl and put in the freezer to firm up.