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.


  1. I adapted this recipe too! I went richer though ... and doubled the malt and was glad of it! It was delicious!!

  2. AK - Double the malt huh? Sounds good to me!