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Malted, Salted Caramel Ice Cream, by Traca

Veteran Member
13638 posts
Joined: Jul 17, 2006


Posted to Thread #16110 at 1:54 am on Sep 9, 2009

Okay, this my attempt at writing up an original recipe. Basically I made a caramel with a portion of the sugar, then proceeded as a normal custard-based ice cream.

Co-workers said it tasted like malted creme brulee. They've tried more than a dozen of my ice creams, and this was voted a favorite.

Malted, Salted Caramel Ice Cream

3/4 cup sugar, divided

1 cup half-and-half

2 cups heavy cream

6 large egg yolks, whisked

1/2 teaspoon salt

1/4 teaspoon vanilla extract

2/3 cup malted powder (Carnation)

Warm the half-and-half and cream in a medium sauce pan.

In a separate, tall sided pot, melt 1/2 cup sugar until it turns liquid and deepens into a medium-dark caramel color. Pour the warmed dairy over the caramel (be careful as the introduction of dairy to caramel will cause it will bubble and sputter and rise towards the top of the pot.) As the bubbles settle, some of the caramel may harden. Continue to stir over medium heat until all the caramel melts back into the dairy.

Add the salt and remaining 1/4 cup of sugar. Slowly pour the whisked egg yolks into the liquid, stirring constantly.

Stir the mixture over medium heat until it coats the back of a spatula.

Pour the custard through a strainer, then whisk in the vanilla and malted milk powder. Stir until cool over an ice bath. Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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