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.