Malt extract powder versus Horlicks

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Francisca

Malt extract powder versus Horlicks

Hi, I want to try an ice cream recipe which I found on a site and which asks for Malt extract powder. There is a link that should explain what that is but it doesn't work anymore. I have tried to find it in the UK but although I went to a few supermarkets and a delicacy shop no one seems to know what that is! I have Horlicks, does anyone know whether it is the same as malt extract powder? I know Ovaltine, which also contain milk powder is different but could maybe Horlicks do the trick? Or has anyone been able to find Malk Extract Powder? I wasn't able to go to any big supermarket but to small versions of the well known supermarkets. I live in France but I come to the UK once in a while.

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Essex Girl

Ice Cream Flavour

Can't really help but I do know that Ovaltine sprinkled on vanilla ice cream is quite nice!

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Francisca

Ovaltine

Thanks Essex girl! Crushed Maltesers are very nice mixed with vanilla ice cream too! I will try the Ovaltine sprinkled on the top.

The recipe I am talking about actually uses the malt Powder Extract to make the ice cream. I think that Horlicks will probably be ok as I have a malt ice cream recipe in one of my books and the author mentions Horlicks. He says that one shouldn't use Ovaltine.

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Oranje

Malt extract

For Icecream try liquid malt extract from Boots the chemist, or alternatively the Ovaltine Milk formulation... It's nearly 75% malt extract with a bit of cocoa added. I'd go with Ovaltine myself - less messy.

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Tompeters

Malt extract powder

I've just googled 'malt extract powder' and there are loads of choices -- amazon, from brewing suppliers online and even Tescos. Will you feedback the recipe and what it was like? I love malt :)

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Francisca

Liquid malt for ice cream

Thanks Essex Girl, maybe I try it. I don't remember whether I searched in Boots because when I go to the UK I am always searching for a lot of stuff for my cooking! I am not sure Ovaltine will do the same thing as in my book The Perfect Scoop the David Lebovitz says that for his recipe of Malt Ice Cream(which is not the one I am talking about here) one should use Horlicks, not Ovaltine as he says that it is not the same thing! So, Horlicks might be what I need to use in the other recipe as well!

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Francisca

Recipe

Thanks Tompeters! I did some research as well but I couldn't quite understand the differences between the several kinds of malt powder. I think that I will use Horlicks as the one I have at home needs using anyway! Here is the recipe of Malt Milk Ice Cream from David Lebovitz book "The Perfect Scoop" (I haven't tried it yet!):

250ml half-and-half (you can use full fat milk); 150g sugar; Pinch of salt; 500ml heavy cream; 1/4 tspoon vanilla extract; 90g malt powder; 6 large egg yolks; 350g Maltesers

Warm the half-and-half, sugar and salt in a saucepan. In a bowl whisk the heavy cream, vanilla and malt. In another bowl whisk together the egg yolks. Slowly pour the warm mixutre into the egg yolks, whisking constantly and put the whole mixture back into the pan. Make a custard (I let it cooking softly till the thermometer shows 85&"
186;C). Pour the custard through a strainer into the malted milk mixture. Stir over until cool over a ice bath. Chill thorougly and freeze in your ice cream maker. You can add crumbled brownies, dark chocolate truffles or bits of chocolate chip cookies!

Here is the link to the other recipe: http://uktv.co.uk/food/recipe/aid/641731 I am not so sure about a recipe with ice cream and apple compote.... By the way, I have just seen that this recipe also uses malt syrup which I will then try to find in Boots.

In case you or anyone else loves making ice cream as much as I do maybe we could correspond and exchange recipe, tips, book reviews? In case one can't pass on Internet links on this site please give me your e-mail address and I will e-mail you the link directly!

 
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