| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Inactive: | 35 min |
| Cook: | 5 min |
| Yield: | about 2 quarts |
Ingredients
- 2 tablespoons (2 envelopes) unflavored gelatin
- 5 cups milk
- 1 1/3 cups malted milk powder (7 ounces by weight)
- 5 cups heavy cream
- 2 cups sugar
- 2 tablespoons vanilla extract
- 1/4 teaspoon salt
Instructions
- To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
- Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.
- Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there’s no blender handy, just beat the malted milk well into the milk until there are no lumps).
- Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
- To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.
- Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
- Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.
- Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 213 |
| Total Fat | 15 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 56 mg |
| Sodium | 58 mg |
Reviews
I tried everything in my power to ruin this recipe (not on purpose of course!) My machine was too small for the entire batch so I had to break it down in thirds to freeze over 2 days. It made about 10 pints of ice cream. I did use the entire container of malt powder as others suggested. It is outstanding and very forgiving!! I’m going to add mini Reese’s to the last third and am guessing that will be amazing!
This ice cream was SO good! I was a little nervous as I had to let the ice cream sit in the fridge for several hours before I could churn it. I wasn’t sure what the gelatin would do during that time, but it turned out great. I doubled the recipe which filled my churn perfectly. I didn’t get to take much home….the party-goers slurped it right up. Next time I’m going to add a fudge ribbon at the end of the freezing process!!!
We added a lot more malt than was called for but this was amazing!!!
This recipe is easy and taste great.
Whenever I’ve returned to Cambridge, MA, I’ve relived a college craving with a trip to Herrell’s for malted vanilla ice cream. I was ecstatic when I saw the recipe on-line. This tastes just like the original. For malted milk fanatics, it works just fine when the quantity of malted milk is increased substantially.
Simple and delicious. My kids thought there were Whoppers in the ice cream
This is a great easy ice cream recipe. I omitted the malt since all I could find in the store was ovaltine and I thought that would be bad! My ice cream freezer never froze it but I put it in the freezer and stirred it every hour or so and it was fabulous. The texture was great. Even my ice cream snob husband liked it. I’ll definitely make it again when I get a new ice cream maker!
My family and I made this recipe together and loved it. It’s delicious and it was so much fun to make it together as a family. Thanks again for another great recipe. LOVE YOU SHOW!!!!
If you want to spend time cranking your ice cream in ice and salt etc, this is the perfect recipe for you.
You will need rock salt, good muscles, and friendly neighbours with nothing to do but take turns cranking the handle. (Its supposed to add to the fun, hee hee). It’s a good way to lose weight before you eat it, (if there’s any left after the neighbors scarf it up to replace their lost energy). Certainly not my way today.
You will need rock salt, good muscles, and friendly neighbours with nothing to do but take turns cranking the handle. (Its supposed to add to the fun, hee hee). It’s a good way to lose weight before you eat it, (if there’s any left after the neighbors scarf it up to replace their lost energy). Certainly not my way today.
John
Every summer I make homemade ice cream a few times a month. Discovered this recipe last week — my husband & I loved it! Had never made ice cream with gelatin before, but the recipe has a fantastic consistency. Although I am constantly trying new recipes, I had to make it again today to go with a plum crisp — it is a definite keeper.