The KITT in Kitchen

The KitchenAid stand mixer is the Knight Rider of home appliances.  She whips. She mixes. She tirelessly grinds hundreds of yards of homemade pasta. I am told that she also purees fruit, cracks open cans and converts slabs of beef to hamburger. This week she impressed me with yet another skill when she executed a perfect bowl of homemade ice cream. Although I stood there watching,  mouth agape, I could just as easily have been in the other room watching TV.  KITT did all the heavy lifting, which consisted of stirring my cold custard mixture for the 20 arm-achingly long minutes it took to transform it into ice cream. I am a little concerned at my newly-acquired knowledge that ice cream making is almost as easy as driving the two blocks to Safeway and figuring out how to use the self check-out line to buy a pint of Haagen-Dazs.  I will certainly have to restrain myself from taking advantage of KITT’s good nature (and eating a pint of ice cream a night!). But when you live with a genius, ignorance is just not an option.

Malted Milk Ice Cream

(From the, The Perfect Scoop, written by the most enviable cook book author ever..He moved to Paris to eat ice cream..uh..I mean test out the recipes for his book.)

1 cup half and half (I was out so I used a combination of milk and heavy cream)

3/4 cup sugar

pinch of salt

2 cups heavy cream

1/4 teaspoon vanilla extract

2/3 malted milk powder (I used Carnation brand)

6 large egg yolks

2 cups malted milk balls, coarsely chopped (I’d grind them more finely next time because the sensation of biting into largish, hard powdery chunks is a little like biting down on a piece of chalk.)

In a largish bowl, whisk together heavy cream, vanilla and malt powder. Set bowl in a bigger bowl of ice water. Set mesh strainer over bowl containing malt/cream mixture.

Whisk egg yolks in yet another bowl. Warm half and half, sugar and salt in a saucepan. Slowly poor mixture into bowl of whisked egg yolks. Then, pour the entire mess back into the pan. Warm mixture again over medium heat, being sure to stir constantly with a spatula and scrape the bottom of the pan. Remove pan from heat when mixture is thick enough to coat the spatula. Pour custard through strainer and into the malted milk mixture in the ice bath. Stir until cool.

Chill the mixture at least 8 hours or overnight in the refrigerator.

If using a KitchenAid mixer with an ice cream maker attachment:

Make sure bowl has spent at least 24 hours in the freezer. Insert dasher into bowl. (The dasher is the thing that stirs the ice cream.) Slip drive assembly onto motorhead. (The drive assembly pushes against the dasher to make it stir.) Place frozen bowl in mixer base and turn counterclockwise to secure. Lower motor head to engage drive assembly with dasher. Turn mixer to STIR (Speed 1). Once the dasher is stirring, pour custard carefully into bowl. Ice cream will attain the desire consistency in 15 to 20 minutes. Remove bowl from mixer and scrape ice cream into a container for serving or storage. Fold crushed malted milk balls into ice cream.

Allow the freezer bowl to return to room temperature before hand washing. When bowl is entirely dry, return to freezer to await your next ice cream making adventure.

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2 Responses to The KITT in Kitchen

  1. Amy says:

    Hmm, did you consider adding nuts instead of malt balls (or in addition)? Daddy mentioned that you made him a lot of delicious food, including ice cream, during his visit a few weeks ago.

  2. hollycooking says:

    Did Daddy tell you how I left a pan of nuts roasting on the stove and forgot about them and almost burned the house down? Daddy’s reaction: Ohhhh. But I love toasted pecans. Maybe you could go get some more?

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