Everything I’ve tried from Harold McGee’s The Curious Cook chapter on fruit ices has turned out great. A satsuma tangerine fruit ice is really something to behold. Medium sweet water ices seem to be the best for general sorbet making.

Malted milk ice cream sounds good enough to tempt me, though!

Peppermint is my favorite flavor, by the way.

Man, that bourbon pecan version does sound good…

I used the Carnation brand malt, organic half-and-half and 40% cream and half-and-half. I added a tablespoon of the vodka and, yes, it did make the custard freeze more smoothly.

I only added about half the malted milk balls called for — the entire amount just looked like way too much. Using two cups of unchopped Whoppers worked out just right in terms of creamy to crunchy ration. I note that I finally found a use for the Alaskan “ulu” knife my mother-in-law gave me – it is great for chopping up malted milk balls that otherwise would roll around.

The recipe yielded about a quart. Next time, double batch . . .

YUM YUM YUM!!!!!!!

I didn’t add the chopped malted milk balls — I prefer my ice cream to be smooth, especially when trying out an unknown type. I think the bits and chunks can mask issues with consistency, texture and basic flavor.

The consistency, texture and flavor of this one are just wonderful. Very smooth, very creamy. No noticeable ice crystals like I’ve had every other time I’ve tried to make ice cream at home.

Tastes like an intense vanilla malt.

Guess I need to get the book…

I’m disappointed to hear that the roasted bannana ice cream isn’t rich/flavorful enough as that recipe caught my eye. I think I might use David’s technique for roasting the banana but use Lucchetti’s ratios for banana ice cream. (I highly recommend making banana ice cream and adding chocolate and caramel swirls)

For the Roasted Banana Ice Cream, I’m surprised some found the flavor vague. Emily Luchetti’s recipe, in her lovely ice cream book (which I just got), calls for 2 bananas to 2 cups liquid (cream & milk) and mine has 3 bananas for 1 1/2 cups liquid. (I use milk although you can use cream or half-and-half.)

Although fat is a flavor-carrier, I find it obscures the taste of fruit so I knocked it down a bit in the fruit recipes. It’d be interesting to find out why the first recipe, which has less fruit and more liquid, tastes more banana-y.
(Is that a word?)

Melissa at Travelers Lunchbox did a write-up on that ice cream which folks might find interesting.

Egg yolks, 12
Sugar, 12 oz.
Milk, 2 pt.
Heavy cream, 1 pt.
Vanilla extract, 2 tsp.
Salt, pinch

Its even better when you use vanilla beans (2) instead of the extract.

It is literally a Creme Anglaise custard sauce that you freeze so use the same procedure for making an Anglaise (but then chill overnight in the fridge and run it through the ice cream maker the next day).