Vanilla Malt Ice Cream
Ingrediënten
- 600 ml about 1 pint soy milk
- 400 ml about 14 fl oz full-fat coconut milk
- 175 g about 6 oz sugar
- 1 vanilla pod halved lengthways, with seeds scraped
- 135 g about 4 ¾ oz malt powder
- 60 g about 2 oz coconut oil
- ½ teaspoon guar or xanthan gum only if you don't intend to consume the ice cream immediately after churning
Yields 6 Servings | Preparation Time: 20 minutes (plus chilling)
Cooking Time: 5 minutes | Calories: Approximately 436 per serving
Instructies
- In a medium saucepan, warm the soy milk and full-fat coconut milk over medium heat.
- Add the sugar, scraped vanilla seeds, vanilla pod, malt powder, and coconut oil.
- Gently whisk on low heat to melt the coconut oil and cook out the malt powder, which should take about 5 minutes.
- Allow the mixture to cool.
- Remove the vanilla pod.
- If you are not consuming the ice cream immediately after churning, add the guar gum or xanthan gum, and incorporate it using a hand blender until the mixture is completely smooth.
- Churn the ice cream in an ice cream maker following the manufacturer's instructions.
- If you don't have an ice cream churner, pour the mixture into a large sealable container and place it in the freezer.
Notes / Tips / Wine Advice:
The ice cream can be stored in the freezer for several months. When serving, remove it from the freezer 10-15 minutes before scooping to allow it to soften slightly.
Enjoy your homemade Vanilla Malt Ice Cream, a delightful treat for any occasion!
--------------------------------------------------------------------------------------------------
