If you’re a malted milk kind of person, this is like a hug in a tub. It’s a lovely, smooth, delicate ice cream that works all year round. We love to go for it with chocolate sauce and Maltesers – scattering them on top as well as stirring them into the ice cream for extra texture and crunch in every bite. If you’ve got any leftover scoops – unlikely, but bear with us – whizz them into a milkshake for a sweet ‘n’ tasty treat.
To make the chocolate caramel, put the butter, brown sugar, double cream and dark chocolate into a small saucepan over a low heat to melt gently. Increase the heat and let it bubble for 2–3 minutes, stirring continuously. Remove from the heat and allow to cool completely.
Tip the malted milk powder into a medium bowl and pour over the warm milk. Stir until the powder dissolves and has formed a smooth, thick paste. Sift over the icing sugar and beat with a wooden spoon until dissolved. Allow to cool for 4–5 minutes before pouring in the cream. Using an electric handheld whisk, beat for 4–5 minutes until thick and voluminous with soft peaks and the whisk leaves a trail on the surface.
Pour the ice cream base into a freezer-proof container, swirl through the cool chocolate caramel sauce and the Maltesers. Cover and freeze for at least 4 hours but preferably overnight, until ﬁrm.
Remove the ice cream from the freezer and allow to soften for 10 minutes before scooping. Serve scattered with a few extra crushed Maltesers.
For more delectable treats like these grab a copy of our book Jude's Ice Cream & Desserts on Amazon now!
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