Ice cream with milk chocolate and Maltesers
4 servings
50 minutes
Ice cream with milk chocolate and Maltesers candies is a true delight for sweet lovers. Its history roots back to European dessert traditions, where chocolate and cream have always been the main stars of culinary art. The creamy texture and rich flavor of cocoa and milk chocolate are complemented by the crunchy airy balls of Maltesers, creating a unique contrast. This ice cream is perfect for summer relaxation or as a refined finish to dinner. Serving it with whole or crushed candies makes each bite unique, while its soft sweetness keeps you coming back for more.
1
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
2
In a small saucepan over medium heat, combine cream, remaining milk, sugar, salt, Horlicks Original malted milk powder, and cocoa powder, stirring until just about to boil. Add broken chocolate pieces and let it melt completely, then pour in the starch milk and cook, stirring constantly, until thickened. Remove from heat, add cream cheese, and mix until smooth and glossy. Cool to room temperature, then refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Sugar: 75 g
- Salt: pinch
- Malted milk powder: 2 tablespoons
- Cocoa powder: 2 tablespoons
- Milk chocolate: 100 g
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
3
Freeze in the freezer for ice cream, adding halved Maltesers candies in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer until firm.
- Malt-centre chocolate balls: 70 g
4
If you don't have a freezer, pour the ice cream into a container, place it in the freezer, and stir its contents every 20-30 minutes until fully frozen. Decorate with Maltesers balls just before serving.
- Malt-centre chocolate balls: 70 g