Recipe courtesy of Wayne Harley Brachman
Frozen Chocolate Malted Egg Cream
- Level: Easy
- Yield: 1 quart
- Total: 1 hr 2 min
- Prep: 15 min
- Inactive: 45 min
- Cook: 2 min
Ingredients
2 cups half-and-half
3/4 cup water
1 1/4 cups sugar
3/4 cup unsweetened cocoa
1/2 cup malt powder
1 teaspoon vanilla extract
Whipped cream, as a garnish
Mint sprigs, as a garnish
Directions
- In a small saucepan, bring the half-and-half, water, and sugar to a simmer. Remove from the heat and whisk in the cocoa, malt powder, and vanilla extract until completely dissolved. Strain, then set aside to cool.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Put the finished frozen egg cream in a storage container and freeze until firm.
- Serve garnished with whipped cream and mint sprigs.