Tag Archives: Malted Milk

Malt Ball Gelato

Malt Ball Gelato

Gelato. I think we’d all agree, it’s just plain some of the best stuff on planet earth. I discovered it about twelve years ago; I was in grad school and I did a study abroad for six weeks one summer in Austria. And though you might think of gelato being associated with Italy – its birthplace – don’t forget that all of Europe has embraced this creamy sweetness, and gelaterias exist all over.

malt balls

We had one by the little apartment building we were staying in, and I won’t say every day, but on most afternoons I would stop by and get a little cup of something (usually chocolate). This was still in my picky eating days, yet I adored this gelato stuff I’d just discovered. I found I sorely missed it once I returned home to the States, and it was a good month before I ate any American ice cream.

malt balls for gelato

So what made me adore gelato so much? How is it so different from our American ice cream? For starters, there’s less fat in gelato. Instead of an equal ratio of milk to cream, or even using more cream than milk, gelato uses more milk than cream. The other key difference is that gelato has less air incorporated into it during the churning process. In Europe they have specific gelato makers, which differ from ice cream makers in that they turn the custard slower, and they have devices that move the gelato in an up-and-down motion as well as it spinning around. It also churns for less time overall. And lastly, it is served at a warmer temperature than ice cream.

Malt Ball Gelato

The result is that gelato is denser and has a creamier mouthfeel. It just tastes more luxurious, more decadent, even though it’s actually lower calorie than ice cream. And at least to this American, it feels slightly exotic. International. So let’s Americanize it, shall we? Let’s class this gelato thing down! We’re putting malt balls in there – the quintessential movie theater treat for children. While we may outgrow the childhood movies, no adult truly loses their taste for the malt balls, I’m convinced.

Malt Ball Gelato

Which is probably why a bunch of otherwise mature and functional adults all loved this gelato! It’s the perfect gelato texture, but with that nostalgic flavor and crunch woven in. I loved it, and I feel quite certain you will too. Enjoy!

{One Year Ago: Homemade Cajun Seasoning}

Source: lightly adapted from The Scarpetta Cookbook by Scott Conant

3 cups whole milk
1 cup heavy cream
¾ cup plus 1 tbs granulated sugar
1 cup malted milk powder
1 tsp ground mace (sub in ground nutmeg if you can’t find mace)
6 large egg yolks
8 oz. chocolate covered malt candy (malt balls), cut in half and/or quartered

In a medium saucepan over medium heat, combine the milk, cream, and ½ cup of the sugar. Cook, stirring, until the sugar has dissolved, about a minute or 2, then add the malted milk powder and mace. Whisk to combine. Let the mixture continue to heat up until you see bubbles forming at the edges of the pot. Shut off the heat.
Meanwhile, in a medium mixing bowl, whisk the egg yolks with the remaining sugar. Slowly pour about ½ cup of the milk mixture into the egg mixture, whisking all the while. This will temper the eggs so they do not scramble on you. Now pour the egg mixture, slowly, into the saucepan, whisking continuously. Cook over medium-low heat until the mixture has thickened somewhat and can coat the back of a spoon. This takes around 7-10 minutes.
Strain the custard through a fine-mesh sieve into a clean mixing bowl. Place this mixing bowl into an ice bath and let it come up to room temperature, stirring occasionally. Refrigerate the custard until very cold.
Turn on your ice cream maker and pour the custard in. Churn the gelato about 5 minutes less than your ice cream maker instructs for ice cream. In the last few minutes it’s churning, add the reserved chopped malt balls to incorporate. Transfer the gelato to a freezer-safe container and store in the freezer for up to 2 hours to firm up somewhat before serving.

Malted Waffles


Today is glorious, weather-wise. It’s sunny with a brilliant blue sky, there’s a slight breeze, the high is in the 70’s, the birds are chirping, the whole nine yards. It’s a beautiful spring day. And we have earned it! Winter hung on for dear life in New York, wanting to stay and play with us as long as possible. The feeling was not mutual, winter. But today is one of those days where it’s so pretty and happy that you want to sing off-key and twirl around like Julie Andrews in The Sound of Music. Even my cats have noticed the wonderful weather; they’re all sunning themselves by windows and are generally in good moods.


So what does a gorgeous spring day have to do with malted waffles? Not much, I suppose; I just needed to spread the news of this beautiful day, the likes of which I haven’t seen up here since early October. And for the first time since early October, we are GRILLING tonight! Woohoo!!!


So let’s talk waffles now, specifically malted waffles. These were amazing, and so unique! The malt powder gave them such an interesting texture; they were so light and moist, almost as if they had yeast in them. They were delicate (and a tad difficult to lift out of the waffle iron, which is why mine look a little wrinkled – no matter, didn’t affect the taste one bit!), and so addicting. The batter is pretty thin, compared to what I’m used to for waffles and pancakes. But it worked just fine. I had minimal spillage on the side of my waffle iron.


Malt powder is a genius thing. It makes everything better. Try these soon. So amazing… The only slight change I made to the original is to sub in whole milk for buttermilk, only because I realized at the eleventh hour that I didn’t have any buttermilk. It worked just fine!



Source: slightly adapted from Shutterbean

2 cups all purpose flour
1 cup malt powder
2 tablespoons firmly packed brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
2 1/2 cups whole milk
6 tablespoons salted butter, melted & cooled to room temp

Preheat your waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder & baking soda. In a separate bowl, whisk the eggs; add the milk and butter, then whisk again.
Slowly pour the egg mixture into the big bowl with the dry ingredients. Mix just until combined. There will be lumps! Cook the waffles according to your manufacture’s instructions, using cooking spray between each batch. Place finished waffles on a plate or on a baking sheet in a 200 degree oven and continue to cook your waffles. You should have about 10 waffles. Serve with maple syrup!

Malted Chocolate Ice Cream

Malted Chocolate Ice Cream

Today I have the yawns for having lost some sleep last night. No matter, it’s for a good cause: my sister gave birth to a baby girl late last night! My niece made her entrance into this world in very dramatic fashion, keeping everyone on pins and needles. Today we will have this wonderful ice cream in celebration and honor of baby Claire.

Chocolate in Double Boiler

This ice cream is delicious, rich, decadent, and fit for a queen. Despite its richness, it goes down easy – perhaps too easy! It’s one of those where you can eat half the carton in mere moments without realizing what you’ve done.

Malted milk powder is a genius thing.

Malted Chocolate Ice Cream

So while Claire cannot eat ice cream quite yet, someday she will partake, and hopefully she will love this one. Hopefully I’ll get to make it for her one day. I’m anxiously awaiting when I get to meet her and I can’t wait to watch her grow up!

Malted Chocolate Ice Cream

Miss Claire – I, like you, for whatever reason decided to make a rather dramatic entrance into this world. Take it from me, you’ll never live it down. But someday when you’re older, we can bond over how we both traumatized all our family members. Okay? 🙂

Malted Chocolate Ice Cream

Source: adapted from The Bon Appetit Cookbook, by Barbara Fairchild

8 oz. semi-sweet chocolate, chopped
2 cups heavy cream
2 cups half and half
4 large egg yolks
3/4 cup sugar
3/4 cup plain malted milk powder
1 tbs vanilla extract

Fill a small saucepan with water about half-way up. Place over medium heat and bring to a simmer. Place chocolate in a glass bowl and set the bowl over the simmering saucepan, but make certain that the bottom of the bowl is not touching the water. Let it sit until the chocolate is melted and smooth. Remove from the saucepan and set aside.
Bring the cream and half and half just to a simmer in a heavy medium saucepan, then shut off the heat. In a medium bowl, whisk together the egg yolks and sugar. If they don’t cooperate, a small splash of water or milk will do the trick. Whisk until the yolks are pale yellow and thick.
Now you want to temper the eggs so they do not scramble on you. To do this, add about half a cup of the cream mixture into the egg yolk mixture, whisking constantly. Now gradually pour the egg yolk mixture into the saucepan with the cream mixture, whisking constantly. Return the heat to medium-low and stir continuously until the custard becomes thick and coats the back of a spoon, about 10 to 15 minutes. Do not boil.
Gradually whisk the custard into the melted chocolate. Use a bigger bowl if necessary. Whisk in the malted milk powder and vanilla. The custard may appear grainy; that’s okay.
Press plastic wrap directly onto the surface of the custard and refrigerate until well-chilled, at least 2 hours.
Churn the custard in your ice cream maker according to manufacturer’s instructions. Transfer the ice cream to a container and freeze until firm. Note: this takes a LONG time to completely firm up. If you want it really firm, I would recommend letting it sit overnight. But, it’s still good with a more soft-serve texture!