Ice Cream Itch

EASY MALTED ICE CREAM (This ice cream is made without the need for an ice cream maker.)

1 1/4 cups sugar, divided

9 egg yolks

1 quart heavy cream

3/4 cup malted milk powder

Pinch of salt

1 tablespoon vanilla extract

In a large bowl, whisk half of the sugar with the egg yolks. Set aside. In a large saucepan over medium heat, combine the cream, malted milk powder, salt and the remaining sugar. Bring to a simmer. Once the cream mixture is hot, while whisking the eggs pour the cream slowly into the bowl of eggs. Stir in the vanilla. Refrigerate the mixture until completely chilled, about four hours. When the mixture is completely chilled, beat with an electric mixer until thick, eight to 10 minutes. Transfer to a freezer-safe, airtight container and freeze until firm, at least four hours. Enjoy within three days.

MANGO COLADA ICE CREAM

250 ml (1 cup) very ripe mango, cubed

50 ml (1/4 cup) sugar

1 can (426 ml/15 oz) sweetened coconut cream

250 ml (1 cup) heavy cream

30 ml (2 tbsp) rum

In a blender, puree mango and sugar until completely smooth. In a medium bowl, whisk together mango puree, coconut cream, heavy cream and rum. Process with an ice-cream maker according to the manufacturer's directions. After ice cream is churned and soft frozen, transfer to a container with a tight-fitting lid and freeze until completely hardened, one to two hours. Makes one litre (four cups).

ICE CREAM CAKE

Two 1 1/2-quart containers of ice cream (two complementary flavors)

12 chocolate sandwich cookies, crushed

1 cup jarred hot fudge sauce

Half of an 8-ounce tub frozen whipped topping, thawed

1/4 cup purchased caramel sauce

1/2 cup chopped toasted almonds, divided

Maraschino cherries, to serve

Wrap the outside of a nine-inch springform pan with foil (to prevent leaks). Allow one container of ice cream to sit at room temperature for 10 to 15 minutes, or until slightly softened. In a medium bowl, mix all but 1/4 cup of the chocolate sandwich cookies and the hot fudge sauce. In another bowl, stir together the whipped topping, caramel and 1/4 cup of the almonds. Spread the full container of softened ice cream into the bottom of the prepared pan. Spread the ice cream so that it is flat, even and has no air bubbles. Top with the hot fudge mixture, then freeze for 15 minutes. While the cake freezes, allow the second container of ice cream to soften at room temperature. Spread the second flavor of ice cream over the hot fudge mixture. Spoon and spread the caramel-nut topping over the second flavor of ice cream. Sprinkle the top with the reserved cookies and almonds. Decorate with maraschino cherries and freeze until firm, at least 2 hours. To serve, remove the sides and bottom of the springform pan and transfer to a serving plate.

EDIBLE LACE ICE CREAM BOWLS

1 1/4 cups sugar

3/4 cup all-purpose flour

1/2 cup (1 stick) unsalted butter, melted

1/3 cup water

1 tablespoon vanilla extract

Heat the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses. In a large bowl, use an electric mixer with the whisk attachment to mix the sugar and flour. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix. Scoop a tablespoon of batter onto the prepared baking sheet and spread into a four to five-inch circle. Leaving plenty of space between them, repeat with two more spoons of batter. Bake for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm. Repeat in batches with the remaining batter. Once cooled, the bowls can be stored in airtight container for up to a week. AP