My ice cream machine is probably fifteen years old, but judging from this batch of malted chocolate ice cream it is still going strong. The base is from David Lebovitz, slightly tweaked. (Here's a copy of the recipe.) I just added 2/3 cup of malted milk powder and a couple tablespoons of rum.
The cookies are from Nancy Baggett's All American Cookie Book.
The cookies start crisp but quickly turn fudgy. The first bite of the ice cream the malt flavor is hard to detect. The second bite it is definitely there. The third bite it steps out front. The fourth bite it is all over the place, in more ways than one. What happens after that I can't write without provoking some unwelcome attention from the blogger censors. But it is all good. Very good. I mean, really good. In all capital letters. That kind of good.
2 comments:
How good?
Obscenely good!
Post a Comment