This summer, the All-American Malt gets a new look and taste of the tropics. Take this diner classic to a new level with our recipe for a Chocolate Malt Ice Cream Sundae with Pineapple Caramel and Macadamia Tuilles.
The All-American Malt-
Malted milk powder became popular in America in the early 1900s. Made from milled barley and wheat flour, then combined with dried milk powder, malt became a hit when stirred into ice cream and milkshakes.
Malt was advertised as being full of vitamins, but also have a good amount of sugar. The flavor of malt is a combination of wheat, a little earthiness and depth of flavor.Jump to Recipe
Malted Ice Cream-
Today we're creating a new ice cream sundae with malted milk powder. We chose chocolate, America's favorite malt flavor, but we're not stopping at a milkshake. Let's make Chocolate Malted Ice Cream and a Sundae with tropical flavors.
Making homemade ice cream couldn't be easier. It only takes a few good ingredients; milk, cream, vanilla, egg yolks and sugar. That's our basic recipe from which all ice cream flows. In this recipe, we add malted milk powder and chocolate cocoa, but the ice cream base always stays the same.
Add pureed fruit to the base, chopped nuts, different flavors and you'll be opened up to unlimited ice cream possibilities.
We make a French-style custard base for our ice creams. The milk, cream and vanilla bean are warmed on top of the stove. The eggs and sugar are beaten in a mixer, then a few spoons are added to the warm cream then beaten back in the eggs and sugar. The custard is slowly heated and stirred until thick.
I recommend the Cuisinart Ice Cream and Gelato Maker. The electric motor and timer is easy to use and gives the best results. Stop using that old hand-crank machine or the cheap ice cream makers you have to freeze first. This ice cream maker will last for years.
Malt powder is delicious with a flavor boost to pancake and waffle batter. Use this same recipe for malted vanilla ice cream, just cut out the cocoa powder. For fruit ice creams, use the malt powder, then add some crushed strawberries.
The Pineapple and the Maraschino Cherry-
Maraschino Cherries are required on any ice cream sundae. In Today's Home Kitchen, we actually wrote a story on the history of the maraschino cherry, and how it met the pineapple to make one of America's favorite cakes, The Pineapple Upside Down Cake.
In our recipe, we use pineapple in two ways. For the caramel sauce, we stir in some pineapple syrup from the can. Yes, basic pineapple syrup, not pineapple juice. Then we boost the tropical pineapple flavor by making a spiced pineapple relish with the exotic and aromatic spices Ras el Hanout and Cardamom. The spiced pineapple relish is also delish on waffles and pancakes.
Caramel and Crispy Macadamia Nut Tuilles-
The classic sundae is always served with a cookie, usually a wafer cookie. The cookies gives crunchy texture with the silky ice cream. We updated the cookie, making a crisp, lacy Macadamia Nut Tuille. Be warned, these cookies are addictive with or without ice cream.
As always in your home kitchen, make all the parts of the sundae, make just the ice cream,
or the ice cream and caramel.
A new ice cream sundae sure to become another soda counter favorite!
Chocolate Malt Ice Cream Sundae
The All-American Malt gets a new look and taste of the tropics. Take the diner classic to a new level with our recipe for a Chocolate Malt Ice Cream Sundae with Pineapple Caramel and Macadamia Tuilles.
For the Pineapple Caramel-makes ½ cup
- 3 tbsp. heavy syrup from canned pineapple
- 3 tbsp. butter
- ½ cup dark brown sugar
For the Spiced Pineapple Relish-makes ½ cup
- ½ cup diced pineapple in heavy syrup
- 1 tbsp. heavy syrup from canned pineapple
- ½" piece vanilla bean, cut in half, seeds scraped out
- dash cardamom spice
- dash Ras el Hanout spice
For the Ice Cream-makes 1 quart
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ½" piece vanilla bean, cut in half, seeds scraped out
- 4 egg yolks
- ¾ cup granulated sugar
- 6 tbsp. malted milk powder
- ¼ cup cocoa powder
- maraschino cherries with stems for garnish
- chopped pistachios for garnish
For the Macadamia Nut Tuilles-makes 12 3" cookies
- ¼ cup unsalted butter
- ½ cup chopped macadamia nuts
- ½ cup granulated sugar
- 1 small egg
- ½ tsp. pure vanilla extract
- ½ tsp. salt
Make the Pineapple Caramel-
In a small saucepan over medium heat, add the pineapple syrup, butter and brown sugar. Melt the butter into the syrup and sugar and cook the caramel until it thickens, about 6-7 minutes. Spoon the caramel in a container, cover and refrigerate until ready to use. Just before serving, warm the caramel and drizzle over the ice cream.
Make the Spiced Pineapple Relish-
In a mixing bowl, add the diced pineapple, pineapple syrup, vanilla bean and seeds, cardamom and Ras el Hanout spices and mix to combine. Spoon the relish in a container, cover and refrigerate until ready to serve.
Make the Ice Cream-
In a heavy saucepan over medium heat, add the milk, cream, vanilla bean and seeds.
In the bowl of a mixer, add the egg yolks, sugar, malt powder and cocoa and beat to combine. Stir the milk and cream as it heats. Slowly whisk ½ cup of milk mixture into the egg mixture and whisk. This tempers the egg mixture and keeps it from scrambling. Pour the egg mixture into the saucepan with the cream and whisk to combine.
Lower the heat to medium-low and stir the ice cream base with a wooden spoon and cook for about 12-15 minutes until it thickens and coats the back of the spoon. Pour the ice cream custard through a strainer into a container, then cover and refrigerate overnight.
The next day, pour the ice cream custard into an ice cream maker and process until it becomes thick like soft-serve ice cream. Spread the ice cream in a container, cover and freeze until ready to serve.
Make the Macadamia Nut Tuilles and Serve the Sundae-
Heat the oven to 350. Line a baking sheet with parchment paper or a non-stick baking mat.
In a small saucepan over medium heat, melt the butter and cook until it starts to brown, about 5 minutes.
Combine the macadamia nuts, sugar, egg, vanilla and salt in a bowl and mix to combine. Pour in the butter and continue to mix to make a batter.
Drop the batter by teaspoons on the parchment. Make sure you give space between the cookie batter as the tuilles will expand to about 3" during baking. Bake the tuilles until they turn golden, about 6-7 minutes.
Bring the tuilles out of the oven and let them cool on the parchment for 3 minutes, then transfer them to a rack to cool completely.
To make the sundaes, warm the caramel sauce. Scoop some of the chocolate malt ice cream into a serving dish, then spoon some of the spiced pineapple relish around the ice cream. Drizzle the warm caramel sauce around the ice cream, then sprinkle on some chopped macadamia nuts. Top the ice cream with a maraschino cherry, and a tuille cookie. Serve extra tuilles and cherries on the side.
Freeze the ice cream base overnight. The next day, process the ice cream in an ice cream maker for about 25 minutes until it's thick. At this stage, it will be like soft-serve ice cream. Freeze for 15 minutes for stiffer ice cream.
These recipes can easily be doubled to make extra ice cream, caramel sauce, pineapple relish and cookies.
We used salted nuts for the tuilles, but unsalted macadamia nuts are fine too. The Macadamia Nut Tuilles bake for 6-7 minutes.