Malt Honey Ice Cream
Posted by bakinghistory on July 14, 2008
An unusual and delicious ice cream made with malt syrup
The recipe I used comes from a cookbook that collects the recipes used at the famous Battle Creek Sanitarium where Dr. J.H. Kellogg once applied his theories on healthy life-style, which emphasized a diet rich in whole grains and low in protein and fats.
Malt honey, aka malt syrup, is the only sweetener and main flavoring ingredient in this very simple ice cream. It is amazing that such an easy, quick recipe can produce such outstanding results. This ice cream is simply wonderful, not too sweet and with a pleasant, slightly bitter aftertaste—great on its own or paired with other flavors such as chocolate or vanilla. Chocolate syrup also makes a great topping that perfectly complements its deep malty flavor.
You can serve it by the scoop in glasses or cones, or use it to fill ice cream pops molds. Once the pops are ready, simply unmold them and quickly dip them in melted bittersweet chocolate.
From the original recipe by Lenna Frances Cooper
In: “The New Cookery: A Book of Recipes Most of Which are in Use at the Battle Creek Sanitarium”, 1913—USA
1 pint cream (all natural)
1 cup malt honey (barley malt syrup)
1 tsp pure vanilla extract
Warm slightly the malt syrup and mix with the cream (the microwave works fine for this). Mix well until the syrup is well amalgamated with the cream, then add the vanilla. Place the mixture in the refrigerator in a covered glass container until well chilled. Freeze in an ice cream maker.
Note: Half-and-half works as well as heavy cream.