really random posts about food, eating well and healthy, my life, chocolates and dramas!

301: Horlicks Ice-Cream

Just thought I’ll share the recipe for my new batch of  Horlicks ice-cream. I had originally wanted to share some pictures of the apple pie ice-cream but the tub’s almost clean. I’ll do so the next time I make apple pie ice-cream again, which I forsee it to be pretty soon since apple pie ice-cream is one of the loveliest iced treats.

Horlicks ice-cream with malted chocolate bits (just some random chocolates I had in my fridge). Was pretty good and horlicky! And really rich and creamy too:)

I adapted the recipe from two recipe books. I made the base adapting from the Vanilla ice-cream recipe from “The Perfect Scoop” (but adjusted some of the quantities, like putting in less sugar) and the proportions for the add-ons (i.e. Horlicks powder) from the Ciao Bella gelato book.

Horlicks Ice-Cream

Base

1 cup fresh milk

1/4 cup sugar

2 cups heavy cream

pinch of salt

6 egg yolks

Add-Ons

2/3 cup Horlicks powder

Malted chocolates (random quantity)

1. Warm milk, sugar and 1 cup of heavy cream and salt in saucepan until tiny bubbles appear at the sides of the saucepan.

2. Whisk together the egg yolks in a separate bowl.

3. Pour the remaining 1 cup of heavy cream in a large bowl. Pour all the horlicks powder into the 1 cup of heavy cream and whisk vigorously to mix well. At this point of time, the cream mixture is pretty thick and viscous and there are still some visible tiny clumps of Horlicks powder. Put a mesh strainer on top.

4. Slowly pour the warm mixture in step 1 into the egg yolks in step 2, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. Stir the mixture constantly over medium heat with a heatproof spatula, scooping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream in step 3.

6. Whisk continuously to ensure it is well mixed. The slight heat from the custard and the continuous whisking motion should be sufficient to break down the previous visible Horlicks clumps. The custard should be smooth, slightly viscous and light brown throughout, with no visible Horlicks clumps.

7. Stir until cool over an ice bath and chill the mixture in a refrigerator for at least 4 hours. After 4 hours, the custard becomes slightly more viscous.

8. When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Add the random malted chocolate 5 minutes before the churning is complete.

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One response

  1. Have you given any kind of consideration at all with converting your site into French? I know a few of translaters right here that will might help you do it for free if you wanna get in touch with me personally.

    May 27, 2012 at 3:43 pm

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