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.
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 powder. Stir the milk and cream as it heats. Slowly whisk ½ cup of milk mixture into the egg mixture and whisk.T his 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.
Combine the pineapple, vanilla bean, cardamom and Ras el Hanout spices and mix to combine. Heat in a small saucepan just before serving.
Heat the heavy syrup, butter and brown sugar in a small saucepan over medium heat. Stir the caramel and cook until it's thick and golden, about 15 minutes. You can make the caramel ahead and reheat before serving with the ice cream.
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.
-Use our recipe for making the base of any ice cream. For vanilla malted ice cream, omit the cocoa powder. For vanilla bean ice cream, just omit the malted milk powder.
-For fruit ice creams, stir in pureed fruit while processing the ice cream. Stir nuts into the ice cream before freezing.