Banana Malt Ice Cream
  • 5 large egg yolks
  • 1 cup barley malt syrup
  • ½ cup plus 3 tbsp sugar
  • 1½ cups whole milk
  • 1 cup heavy cream
  • ½ vanilla bean, split
  • ½ tsp salt
  • 2 very ripe bananas (to yield about 1 cup pureed banana)
  1. In a large bowl, whisk together egg yolks, barley malt syrup, and about half the sugar.
  2. In a medium saucepan, whisk together the rest of the sugar, milk, cream, and vanilla bean. Bring to a boil, whisking frequently, and when the mixture begins to rise in the pan, remove from the heat.
  3. Add the the milk mixture to the egg mixture in a thin stream, whisking constantly. Whisk in the salt.
  4. Cover the bowl with plastic wrap and refrigerate 8 hours or overnight.
  5. Mash the bananas thoroughly (or puree in a blender or food processor), then whisk into the chilled custard.
  6. Freeze the custard in an ice cream maker, following the manufacturer's instructions.
You can find Barley Malt Syrup at stores like Whole Foods and PCC. DeMasco suggests you can substitute ovaltine or another malt powder if you can't find it.
Recipe by Sprung At Last at