Stay Home: Malted Dark Chocolate
Today’s flavor is brought to you buy Bi-Rite Creamery in San Francisco, and the friend who gave me their cookbook for my birthday. We stood in the line for Bi-Rite across from Dolores Park and… I have no earthly memory of what I got, but here’s a photo! One of the flavors looks… gray? HMM.
Gosh, remember traveling?
The Bi-Rite cookbook has truly been a joy to read. It avoids a lot of the, well, extreme douchiness that can be found in many ice cream cookbooks, and is a truly accessible tome. I appreciate that it explains every step of the process without being condescending. It also explains the difference between different types of chocolate, and other little things that were not part of my background knowledge. My first foray (which I’ve actually made twice, it was so good)… malted dark chocolate. The name in the book is “malted milk chocolate ice cream with bittersweet chocolate chips,” but you know, that’s kind of a mouthful!
This was a very fun recipe! I was surprised that it doesn’t include sugar, but instead it’s got a big scoop of malted milk powder, as well as melted milk chocolate bars to convey the flavor. (I used Hershey, so much for my snobby ingredients, ha!) As you can see I invested in malted milk… I must have anticipated I would like it :) I’m not sure I’ve shared the story here, but chocolate malts (beyond being plum delicious) hold a special place in my heart after the death of my grandfather. He wouldn’t eat anything but sweets at the end, and we split a giant chocolate malt the night before he died. It was a different world… these days I wouldn’t be able to visit him in the hospital, much less share a drink. Anyhow, chocolate malts…
Y’all, this stuff was GOOD. I blended in chopped up dark chocolate chunks from Aldi, as well as Askinosie cocoa nibs. (I ordered Askinosie chocolate bars for the second batch.) I think this is my favorite flavor I’ve made so far!
Are you team Chocolate Malt or Chocolate Shake? Would you try malted chocolate ice cream?
