Ingredients
½cupgranulated sugar
2tbspmilk powder
½tspsalt
¼tspxanthan gum
1⅓cupswhole milk
2tbsplight corn syrup
1tspmolasses
1⅓cupsheavy cream
2tspvanilla extract
¼cupunsalted butter,(½ stick), room temperature
2tbspgranulated sugar
¼cupbrown sugar
1tspsalt
2tbspheavy cream
1tspmolasses
1tbspcorn syrup
1tspvanilla extract
½cupall purpose flour,baked at 350 degrees F for 10 minutes
2tbspmalt powder
¼cupsemi sweet chocolate chips,chopped into bits
1tbspcold water
2tspmalt powder
½cupcorn syrup
½cupheavy cream
1tbspunsalted butter
⅛tspkosher salt
1tbspcocoa powder
½cup80% chocolate,chopped
Preparation
In a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms. Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
Sift in the toasted flour and malt powder, then mix until there are no lumps. Fold in the chocolate until evenly distributed..
Spread the cookie dough evenly in a parchment-lined baking dish until it’s about ½-inch thick.
Freeze for about 1 hour until solid.
Cut the cookie dough into ½-inch cubes and freeze for later use. It keeps up to 1 month.
Combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps.
Cook for 2 to 3 minutes, until the sugar is dissolved, then remove the pot from the heat.
Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
Mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
Transfer to an airtight container and store in the fridge for up to 1 week.
Pour the ice cream base into an ice cream maker and turn on the machine. Churn for 25 to 35 minutes, just until it has the texture of soft serve, depending on the machine.
Fold in half of the cookie dough cubes until well-distributed. Alternate spooning layers of the ice cream and a few generous dollops of the fudge into a loaf pan.
Cover with plastic wrap and store in the coldest part of the freezer for at least 6 hours before scooping and serving. Enjoy!
