The Art of the Perfect Ice Cream Sundae

Duration: 12:47 Views: 13 619 Submitted: 5 months ago
Description: Recently we headed to San Francisco to get inspired at an epic food and music festival called Outside Lands. We teamed up with Dropbox to show you how to make some incredible ice cream sundaes, topping and all, with the help of Humphry Slocombe. Follow along to see our creations and learn the art of the perfect ice cream sundae. Or at least how to make something delicious when you are craving a glorious sweet treat. #CreateTogether #sponsored How to Make Homemade Malted MIlk Ice Cream Ingredients - 2 Cups Heavy Cream - 1 Cup Whole Milk - 2 tsp Salt - 3 Egg Yolks - 1 Cup Sugar - 3 Oz Milk chocolate, Chopped - 3 tbsp Malt Powder HOW TO MAKE IT: - STEP 1: Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. - STEP 2: Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes. - STEP 3: Remove the custard from the heat. Put both chocolates in a large heatproof bowl and pour the hot custard over them. Whisk until the chocolates are melted and the custard is smooth. Whisk in the malt powder and immediately pour the custard through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally. - STEP 4: When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week. Original Music by "Blue Wednesday",
Categories: Howto & Style