Monday, March 21, 2005

Somebody stop me

We picked up a copy of The Culinary Arts Institute Encyclopedic Cookbook at a thrift store while we were traveling, and I noticed it contains a bunch of ice cream recipes that don't require an ice cream freezer contraption. Well, let me tell you, there is no way I'm going to read a recipe for Coffee Malted Ice Cream without giving it a try.

Here's my adaptation. It's currently half frozen and is completely decadent-tasting. If the texture is anything even approaching proper ice cream when it's done, it'll be a runaway success.

2/3 c. sweetened condensed milk
3 1/2 Tbs. malted milk powder
1/2 c. strong cold coffee
scrapings of half a bourbon vanilla bean
1/2 tsp. cognac
1 c. heavy cream, whipped until it holds stiff peaks

Mix everything but the cream together until smooth. Freeze in a shallow glass or plastic container until edges and bottom are frozen, then scrape into a bowl and beat until smooth but not melted. Carefully fold in the whipped cream, return to container, and freeze until firm. Stir a couple of times during the freezing process.