Malteser Ice Cream Recipe
I’ve been holding off sharing this Malteser ice cream recipe since last summer, but now the weather is positively summer like, I think it’s time to share, don’t you?
Making ice cream at home isn’t the chore it used to be before the introduction of domestic ice cream machines, however if you don’t have an ice cream machine it is still possible to make ice cream, but in my experience it’s not as smooth as when it’s made in a machine (I have included instructions for making ice cream without a machine in the relevant area).
Ice cream machines need not be top of the range to work well; I use a cheap and cheerful one I bought in Lidls, which does the job just fine and before that I did make it by hand.
Now let’s get down to business…
For The Malteser Ice Cream Recipe
You will need:
- 300ml milk
- 300ml double cream (unbeaten)
- 4 large egg yolks
- 75ml caster sugar
- 1 tsp vanilla essence
- A good pinch of salt
- 300gr soft toffees (minus a couple of course!)
- 1 large bag of Maltesers, roughly crushed (bank on using only 3/4!)
Before you start, make sure your ice cream machine is ready to use, the main bowl of mine has to be placed in the freezer at least twenty four hours in advance to ensure it is cold enough to freeze/churn the ‘custard’. *If you intend to make the ice cream by hand, you will need a bowl of at least one liter capacity in the freezer. Also place any utensils you plan to use too (I pop the machine paddle, outer casing, lid – motor detached – and the container I plan to store the ice cream in, in the freezer, so they are cold when it comes to freeze/churning the ice cream).
Once that’s done, it’s time to get down to business…
1) Heat the milk up in a saucepan until it reaches boiling point. Turn off the heat.
2) Put the castor sugar, egg yolks and pinch of salt in a mixing bowl and mix until thick and pale in colour.
3) Unwrap the toffees and put them in a small heavy bottomed sauce pan with two tablespoons of water (try not to eat too many!). Melt the toffees slowly over a low heat, stirring regularly or they will burn, you can add a little extra water if you feel the need. Once melted turn off, but don’t remove from the heat or they will start to harden again.
4) Slowly pour the slightly cooled milk into the egg yolk and sugar mix, stirring all the time (I use an electric handheld mixer on low). Try not to create too much froth on top of the mixture.
5) Pour into a clean saucepan and gently heat until the ‘custard’ thickens enough to coat the back of a spoon, take care not to overheat the mixture or the eggs will scramble. If you aren’t sure, it’s best to err on the side of caution, rather than over heat the mixture.
6) Add the melted toffee mixture to the ‘custard’ and stir well. If the melted toffees have hardened slightly, just put over a low heat again until soft.
7) Pour the toffee ‘custard’ into a clean bowl or jug and place in the fridge for a couple of hours until properly cold. If you can leave in the fridge overnight, do so.
8) Add the unbeaten double cream to the toffee ‘custard’. Pop back in the fridge and get your ice cream machine ready for use….
* If you are making the Malteser ice cream by hand, add the crushed Maltesers now and pour into the container you popped into the freezer earlier. Place back in the freezer, leave for an hour or so, remove from the freezer and beat (you want to break up the ice crystals that will have started to form around the edge of the ‘custard’). Repeat this as many times as you like, the more often you beat it the smoother your ice cream will be (I used to beat it four or five times, before leaving it to freeze properly).
9) Get your ice cream machine working according to it’s directions. I need to start up my machine, before carefully pouring the toffee ‘custard’ into the machine through the hole to freeze/churn.
Mine takes about forty minutes or so to reach the point when I add the crushed Maltesers. The ‘custard’ will have notably increased in volume, when I start adding them.
10) Once the Maltesers are cooperated nicely into the near frozen ‘custard’, turn off the machine.
11) Pour the mixture into your cold container. I keep shop bought ice cream containers for the purpose of storing homemade ice cream, as they are the perfect size.
12) You can serve the ice cream as soon as it’s finished churning, but it will be very soft. I prefer to pop it in the freezer to freeze a bit more.
13) Homemade ice cream will go very hard in the freezer if left overnight, as it doesn’t have the added ingredients that shop bought ice creams have to make it soft serve. So it’s best to remove the ice cream from the freezer and pop into the fridge for fifteen minutes or so before serving.
14) There you have it, you now have a container of homemade Malteser ice cream, so dish up and enjoy!
I do like homemade ice cream as I know exactly what’s gone into making it. What do you prefer?
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