¼cupunsalted butter, room temperature (4 tablespoon)
¼cuplight brown sugar
1tablespoonlight corn syrup
¼cupmini semi-sweet chocolate chips
Malted Chocolate Fudge
¼cuplight corn syrup
¼cupdark chocolate, chopped
½tablespoondark cocoa powder
Brown Sugar Vanilla Ice Cream
½cup + 1 tablespoonlight brown sugar
1 ⅔cupswhole milk
1 ⅓cupsheavy cream
Malted Cookie Dough
Preheat oven to 350°F. Line baking sheet with parchment paper. Add flour in even layer and bake for 10 minutes. Remove and set aside. (You do this to kill any bacteria that might be lingering)
In a large bowl, cream together the butter, brown sugar, granulated sugar and salt with wooden spoon until light and fluffy.
Add the heavy cream, corn syrup and vanilla and stir until smooth. Sift in the flour and malt powder and mix until just combined. Fold in the chocolate chips.
Spread the cookie dough evenly in a parchment-lined baking dish until the dough is ½" thick. Freeze until solid, about 1 hour. Cut cookie dough into ½" cubes and freeze to be used later.
Add water, malt powder, corn syrup, heavy cream, butter and salt to small pot and mix until combined.
Place on burner and turn heat up to medium-high and heat until butter is melted and mixture comes to a boil.
Remove the pot from the heat and add the cocoa powder and chocolate, whisking until the chocolate is melted is silky. Transfer to airtight contain and place in fridge for 1 week.
Brown Sugar Vanilla Ice Cream
In a small bowl, combine the brown sugar, dry milk powder, salt and xanthan gum.
Heat a medium pot over medium heat and add the milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat.
Mix in the cream and vanilla extract. Cover and refrigerate for at least 6 hours or overnight.
Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
Once done, fold in the cookie dough cubes. Alternate spooning layers of ice cream and dollops of fudge into a loaf pan.
Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.
Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
Add Extract at Right Time - if you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
Add Mix-Ins at the End - never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.