We’re nearing the end of summer here in the states. Just a little less than a month left. So hard to believe – it feels like the summer just flew by this year. Even though fall recipes are on the horizon here, I wanted to share one more ice cream recipe before welcoming apples, stone fruit and pumpkin back to the blog. My roasted strawberry malt ice cream is one to keep on repeat in your freezer. Creamy, rich and packed with roasted, concentrated strawberries and the flavor of toasty caramel-y malt. Like your favorite strawberry malted milkshake, but so much better.
Roasting the strawberries before adding them to the ice cream concentrates their flavor and caramelizes the juices. I love to roast any fruit I put in ice creams to really get the best flavor. After the strawberries are roasted, let them cool, then chop them into smaller pieces. Let the strawberries cool completely before adding them into the ice cream base. I typically roast the berries the same day I make the ice cream base then combine them before churning.
Malted milk powder
Ever eaten Whopper’s chocolate candies? Or drank a malt milkshake? Both use malted milk powder. Malt is similar to powdered milk except it contains wheat flour and flavoring. Malt has a distinguishable flavor that is deep, somewhat nutty and caramel-like – super delicious. It may sound weird (wheat flour- what??), but it’s really good and if there is a time to try it, it’s in this ice cream recipe. It adds a depth of flavor to baked goods and sweets that can take brownies, ice cream, buttercream and more to a whole new flavor level.
How to make roasted strawberry malt ice cream
I like to break up ice cream making into 1-2 days. The first day I roast the strawberries and get them in the fridge to chill. I also make the ice cream base in the morning to get that chilled through. In the evening I’ll churn the ice cream, swirl in the strawberries and get it in the freezer to freeze overnight. Sometimes, I’ll churn the second day if I’m running behind on time.
The ice cream is made using a traditional ice cream base – super creamy, indulgent and delicious. This is my favorite ice cream recipe and the one I use most often. Cream, milk, sugar, salt and eggs are heated to dissolve the sugar and to cook the eggs, essentially making a custard. Both the custard and the strawberries need to be very cold before they can be churned.
The custard will churn faster than usual because of the addition of the malt powder which helps thicken it up. You want the churned ice cream to resemble soft serve. Layer the ice cream and the strawberries in a pan swirling the berries and the juices to make sure they are well combined. Freeze the ice cream until frozen, about 6-8 hours or overnight before serving.
If you make my roasted strawberry malt ice cream, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.
For more ice cream recipes, check out these posts:
Roasted Strawberry Malt Ice Cream
- 2 ¾ cups (1lb/454g) fresh strawberries
- 3 tablespoons granulated sugar
Malt Ice Cream:
- 1 ½ cups (355ml) heavy cream
- 1½ cups (355ml) whole milk
- 1 cup (200g) granulated sugar
- 1/4 teaspoon fine sea salt
- 7 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 cup (35g) vanilla malted milk powder
Roast the Strawberries
- Preheat oven to 350F degrees.
- Rinse and hull strawberries. Halve the smaller ones and quarter the larger berries so they’re all roughly the same size and cook at about the same rate. Add strawberries to a medium bowl.
- Add the sugar to the strawberries and toss to coat.
- Bake for 20-25 min, stirring once while they bake.
- Use a potato masher to break up the berries into smaller pieces. You can also just chop them into smaller pieces once cool.
- Pour the strawberries and all the juices into a bowl to cool completely.
Make the Malt Ice Cream
- Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.
- Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.
- In a large bowl, whisk the egg yolks until they have lightened in color, about 2-3 minutes.
- Slowly pour some of the hot milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
- Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
- Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
- Whisk in the malt powder.
- Stir in the vanilla. Cover and refrigerate the mixture for a minimum 6 hours, or overnight.
- Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 15-25 minutes. Your ice cream should be thick like soft-serve.
- Layer the ice cream, and the strawberries in a container of your choosing. I used a 9×5 loaf pan. Use a knife to swirl in the strawberries and juices thoroughly.
- Cover the ice cream with cling wrap. Place the ice cream back into the freezer to freeze through, 8 hours or overnight before serving.