I’ve had something of an experimental morning in the kitchen, realising that I was running out of time to join in with a new blog event over at Kavey Eats called Bloggers Scream for Ice-Cream. The challenge is to make an ice-cream from scratch using a custard based ice-cream. Hmn, I’ve never made home made ice-cream and I don’t really think I’ve made custard from scratch. I know I’ve wanted to, especially when Sally was hosting the Custard Monthly Mingle over at My Custard Pie, but time ran out before I got the chance. So, onto the custard ice-cream challenge instead.
In the process of deciding on flavours and looking for inspiration, I came across a recipe for Malt Chocolate Ice Cream on BBC Good Food, by Barney Dezmazery. Realising that you can flavour ice-cream with Horlicks, I was a convert. I didn’t want to go all out on the chocolate, so instead went for a creamier flavour, adding vanilla sugar instead of melted chocolate to the Horlicks. I also used Madagascan Vanilla Cream (from the supermarket) and added extra vanilla seeds to the custard. I used five large eggs yolks, instead of six and didn’t add the Irish cream liqueur.
In the process of doing this, I realised I’d made a beautiful creamy custard, ready to freeze.
Malted Milk Custard
I also had some fresh new season forced rhubarb to use up and since rhubarb and custard are a natural combination I decided to take out a cupful of the custard (kind of a cook’s treat!) before freezing it to pour over my simple honey roasted rhubarb. And this is how we ended up with Honey Roasted Rhubarb with Malted Milk Custard.
Honey Roasted Rhubarb and Custard!
The rest is now in the freezer and I have a bit more waiting and mixing to do, so part two of the experiment to make my first ever home made custard based ice-cream will have to wait to tomorrow.
We’re still battling the pox, so please excuse the quick snapping by camera phone. Clearly, it didn’t stop those cute little hands (with felt tip pen all over them today) from having a dip!
Sneaky Little Hands!
Honey Roasted Rhubarb & Malted Milk Custard
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Allergy | Egg, Milk |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Source | Serve Hot |
Ingredients
Roasted Rhubarb
- 400g Fresh Rhubarb (about 4 large sticks)
- 80ml Honey
Malted Milk Custard
- 5 Egg Yolks (free range, fresh)
- 50g Vanilla Sugar (or use caster sugar)
- 50g Horlicks Malted Milk Powder
- 250ml Madagascan Vanilla Cream (or use double cream and the seeds of one vanilla pod)
- 250ml Full Fat Milk
Note
The original inspiration for the Malted Milk Custard came from adapting an ice-cream recipe called Malt Chocolate Ice Cream on BBC Good Food.
The Madagascan Vanilla Cream is from Marks and Spencer.
Forced Rhubarb is in season in Britain from January to May and can be roasted with honey, maple syrup or sugar.
Directions
| Roasted Rhubarb | |
| Step 1 | |
| Pre heat the oven to 200 degrees Celsius. Wash the sticks of rhubarb and pat dry. Chop them into one inch chuncks with a sharp knife. Put the rhubarb into a baking tray and drizzle over the honey. Bake in the hot oven for 20 minutes. The rhubarb should be glossy and a little soft to touch. | |
| Malted Milk Custard | |
| Step 2 | |
| Put the egg yolks, vanilla sugar and Horlicks (Malted Milk Powder) into a glass bowl and whisk well (a hand whisk is fine) until it is thicky and creamy. Set to one side. | |
| Step 3 | |
| In a pan, mix together the Madagascan vanilla cream or double cream with added vanilla pod seeds and the full fat milk. Gently bring to the boil. | |
| Step 4 | |
| Once the cream and milk have reached a very gentle boil, take the pan off the heat and slowly pour it over the egg, sugar and Horlicks mixture. I did this in three phases, mixing well each time. | |
| Step 5 | |
| Pour the mixed cream, milk and egg mixture back into the pan and stirring all the time, bring it back up to a very gentle boil. You don't want to over-cook it, or it will curdle and begin to look like scrambled eggs. A low and gentle heat is fine and keep stirring for around 5 minutes. By then, the mixture should have thickened - that's your Malted Milk Custard! | |
| Step 6 | |
| Pour your custard over the rhubarb and serve. Also try with rhubarb crumble. | |
As forced rhubarb is in season and baking it is very simple, I’m linking this up to Simple and in Season here on Fabulicious Food!
Forced Rhubarb: In Season Now!
Join me tomorrow for part two of the custard/ice-cream adventure! Will my no-churn ice-cream work?! It’s starting to look a little odd…
Ren Behan
Ren Behan is a British-born food writer of Polish descent. She is a mum to two young children (6 and 3) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com and about Polish food on her site www.mypolishkitchen.co.uk. She also contributes recipes and articles to online and print food publications. Ren holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine. Full Profile on Google+
Oh Ren, what a brilliant idea. I’m completely on board with the idea of horlicks custard and horlicks ice-cream sounds heavenly. I do find making ice-cream by hand a bit of a faff and have recently made my 5 yearly batch. But am now thinking I might be tempted to give this a go. The rhubarb sounds delicious too.
Thanks Choclette! I think the Horlicks thickens it too, so you don’t have to add cornflour. Ovaltine would be nice too
) It is a bit of a faff and I don’t think I would ever invest in an ice-cream maker now that I’ve seen the quantities of sugar and cream involved. I think I have been slightly deluded when eating large tubs of Hagendaaz as to what’s inside! But it’s nice to understand the process a bit more and to experiment.
I’m sure that Malted Milk is an appropriate food for a convalescent…
And with the rhubarb, what a great combination. My home-grown rhubarb hasn’t appeared yet, but I hope the first shoots will come up before long.
Thanks Mark, when I moved into our current house last year I found two crowns of rhubarb in the garden. Do you think it will come back this year? Off to drink a cup of Horlicks!
I have now put my ice cream bowl in the freezer, following Laura’s lovely Ginger ice cream and now your delectable malted custard and rhubarb, I really feel I must start making ice cream again. Thanks again for being so inspiring. Judex
Aah thanks. We’ll have to wait and see if it comes out. I just popped over to Laura’s blog and picked up some of her tips! Off to mix it again now…and drink some more Horlicks!
Now I I like the sound of this but I am convinced having it frozen and as an ice cream is going to be even more divine. I know it will work, just be rigorous in your frequent fork whisking! Good old malted milk :0)x
Hi Laura, good job I spotted your post as I have been whisking it with a fork every half an hour. Think I will let it rest now. At worst, it will still taste ok but maybe just the texture might be wrong. We’ll see!! Thanks for popping over x
FABULOUS recipe and entry for Kavey’s Ice Cream challenge and with two of my favourite ingredients too, Horlicks and Rhubarb!
LOVELY darlink!
Karen
XXX
Have yet to see if it has worked! It really does taste of Horlicks, lovely and creamy and malty. Can’t wait for the ice-cream. The rhubarb was quite sharp so they went well together. Have a lovely weekend Darlink and thanks for stopping by!
Can’t believe this little beauty only takes 20 minutes – love the Horlicks idea.
Yes super quick, possibly even less than that. Have a lovely weekend x
malted milk is such a nostalgic thing for me. my mum absolutely loves horlicks and milo and I used to love them growing up too, but here, it seems such beverages are not the norm!
I love Horlicks, too and another one, Ovaltine, both quite Malty. I love food that reminds us of our childhood
I’m so excited, I can’t wait to see your post on the finished ice cream!!!
I’m so excited, I can’t wait to see your post on the finished ice cream!!!
Eek! The ice-cream might not be as good as the custard but we’ll see! Thanks for hosting, Kavey, It is a great challenge.
Beautiful Ren!! I almost picked up some rhubarb yesterday at the shops, but there was only one pack left and it looked rather worse for the wear. Love the idea of a malt flavoured custard. I think Todd would love it too! Thanks for the inspiration! xxoo
Thanks Marie, yes some of the rhubarb I saw looked a bit dodgy, too. It’s hard to get British rhubarb, I saw some from Holland. Hope you try this some day x
Oh Ren – you know anything with custard gets my vote. Love the malty flavours you’ve added. And I would do anything for some really nice rhubarb right now.
Thanks Sally! Don’t worry, you’ll be able to find lots of rhubarb when you come back
This one was really quite tart, which is strange for the forced variety but the custard, as always, helped!
This is heaven for me Ren. I absolutely adore rhubarb and I love custard. I can think of nothing nicer. I like your idea of flavouring with horlicks, that would make a lovely ice cream. I have plans for making rhubarb ice cream once the season is in full swing
Rhubarb ice-cream sounds lovely, Jac and I found a great baked rhubarb cheesecake this week in a mag so I’m looking forward to trying that too. Have a lovely wk end x
Hi Ren!
your custard with rhubarb looks a-w-e-s-o-m-e !
Love the flavoures u added into the recipe, surely a killer dish.
thanks for sharing and I wish u a nice weekend. =)
Hi Helene, lovely to hear from you. Thank you for stopping by. Glad you liked the combination. Have a great weekend too.
Yum yum YUM Ren! I need to clear a space in my freezer for my ice cream bowl and get churning again… What a great flavour combo. Am hoping my rhubarb down the lotters will yield for me again this year. I’ve never made ice cream using anything other than ready made custard, so I feel I need to take a leaf out of your book and be a bit braver
Yep, time to start churning! I have to say I made mine with no machine and I wonder whether they do make life a little easier…oh well, its my birthday soon it might have to appear on a list! I think it’s a great idea to use ready-made custard and I will definitely try that. I also read that you can used a can of condensed milk which would go well with the malty flavours too. Hope you are well.x
SO glad to have found your blog through The English Kitchen, it’s lovely and I’m signing up to follow. Love your recipe – what a great idea to roast the rhubard – great flavorings.
Mary
Aaah Hi Mary, thanks for stopping by. I found you blog too and love it, great photos so I’ll be over to say Hi too
Oh my goodness Ren, that does look so good!!
Thanks Green Dragonette!
This looks lovely! I recently made Malted Milk Ice Cream from David Lebovitz The Perfect Scoop. The Horlicks makes it taste great, and you also add crushed Malteasers!
Hi James, I haven’t got David’s book but I will mention it in my next post. Thanks!
I LOVE rhubarb. Came to this love late in life – last year really! I hated it at school but I think if they had served it with your malted custard I might have cottoned on to this fab botanical sooner!
I can’t believe it’s a vegetable. We have a patch in our garden too so more to come! x