Vanilla Malted Brownie Ice Cream

Vanilla Malted Brownie Ice Cream might be a good recipe to expand your dessert recipe box. This recipe makes 2 servings with 3488 calories, 41g of protein, and 216g of fat each. For $8.64 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. This recipe is liked by 450 foodies and cooks. It is a pricey recipe for fans of American food. If you have vanillan extract, salt, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Nutmeg Nanny. Overall, this recipe earns a super spoonacular score of 95%. Similar recipes include Malted Vanillan Ice Cream with Peanut Brittle and Milk Chocolate Pieces, Malted Vanillan Ice Cream with Peanut Brittle & Milk Chocolate Chunks, and Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake).

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

For Ice Cream:Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.After ice cream is frozen (it will still be somewhat soft, like soft serve) add in malted milk powder and chopped brownies. Add to freezer safe container, cover with parchment paper and cover with lid. Freeze for at least 4 hours until hard and completely set. For Brownies:Preheat the oven to 325 F with a rack in the lower third. Butter a 9” x 13” baking pan (or line it with parchment paper)Melt the chocolate and butter in the top of a double boiler over simmering water, stirring frequently until smooth.Remove the top of the double boiler and stir in the sugar. Add eggs one by one, stirring thoroughly after each on. Stir in the vanilla. Add the flour and stir until well blended. Stir in the nuts. Scrape the batter in the pan and spread it evenly.Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool the brownies in the pan.

 

Step by step:

For Ice Cream

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

2. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.After ice cream is frozen (it will still be somewhat soft, like soft serve) add in malted milk powder and chopped brownies.

3. Add to freezer safe container, cover with parchment paper and cover with lid. Freeze for at least 4 hours until hard and completely set. For Brownies:Preheat the oven to 325 F with a rack in the lower third. Butter a 9” x 13” baking pan (or line it with parchment paper)Melt the chocolate and butter in the top of a double boiler over simmering water, stirring frequently until smooth.

4. Remove the top of the double boiler and stir in the sugar.

5. Add eggs one by one, stirring thoroughly after each on. Stir in the vanilla.

6. Add the flour and stir until well blended. Stir in the nuts. Scrape the batter in the pan and spread it evenly.

7. Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool the brownies in the pan.

Nutrition Information:

covered percent of daily need