Black Malt Vanilla Ice Cream
pinch of sea salt
light brown muscovado sugar
Black malt is the name given to roasted grains of malted barley—traditionally the grain used in the brewing industry to make porter (and, as a consequence, easily available online for the home brewing crew). Steeped overnight in an egg custard base, it produces a creamy, biscuit-colored ice cream with rich complex toasted coffee and nut flavors, which are enhanced by thick malt syrup and vanilla bean. It’s a real spoon-licker. Serve with Banana, Brown Sugar & Rum ice cream, if you like.
- To prepare the ice cream: Split the vanilla pod lengthways and scrape out the seeds, adding both the seeds and pod to a nonreactive pan along with the milk, cream, and salt. Bring the mixture to a simmer, stirring often, using a whisk or silicone spatula to prevent it catching. Once the liquid is hot and steaming, whisk the egg yolks, sugars, and malt extract together in a separate bowl until combined.
- Pour the hot liquid over the egg mix in a thin stream, whisking continuously. Return all the mix to the pan and cook over a low heat until it reaches 82°C. Stir constantly to avoid curdling the eggs and keep a close eye on it so as not to let it boil. As soon as your digital thermometer says 82°C, remove from the heat and stir the grains of black malt into the custard. Place the pan in a sink full of ice water to cool, stirring the mix occasionally to speed up the cooling process. Once cold, cover with plastic wrap and chill in the fridge.
- To make the ice cream: The following day, use a small ladle to push the custard through a fine-mesh sieve or chinois. Squeeze hard to extract as much toffee-colored custard from the malt as possible. Discard the malt and keep the vanilla pod to rinse and dry later, then liquefy the custard with a stick blender for a minute until smooth.
- Pour the custard into an ice cream machine and churn according to the machine's instructions, about 20-25 minutes, or until frozen and the texture of whipped cream.
- Transfer the churned ice cream to a clean, lidded container. Top with a piece of waxed paper to limit exposure to air, cover, and freeze until ready to serve.