One of my favorite Easter candies is Robin Eggs, chocolate malted eggs with a candy shell. They are only available at Easter.
I was trying to think of a fun ice cream flavor to make since we have been stuck at home because of the quarantine. I thought Robin Eggs would be a fun ice cream flavor. Since Robin Eggs are malt balls, I decided to make the ice cream base vanilla malt-flavored.
This ice cream could be made with chocolate malt balls (like Whoppers) instead of Robin Eggs if you wanted to make this flavor during the time when Easter candy is not available.
I decided to use food coloring in the ice cream base to match the Easter theme. I chose blue because real robin eggs are blue. The ice cream ended up more of a greenish-blue color but it still went well with the Easter-themed candy.
Mini Robin Eggs Ice Cream
In a small saucepan, bring the milk and sugar just to a boil over medium heat. Mix the malted milk powder into the hot milk and sugar mixture until dissolved. Remove from heat.
Pour the 2 cups heavy cream into a medium mixing bowl. Stir the malted milk and sugar mixture into the heavy cream. Add vanilla extract to the ice cream mixture and stir. If desired, add your choice of food coloring (blue, pink, or green) to the mixture and stir until fully incorporated.
Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker.
Churn the ice cream until the mixture thickens and is almost finished churning. Add the mini robin eggs to the mixture and allow to churn until well-distributed. Remove the mixing container from the ice cream maker and serve the ice cream as is for a soft consistency. If desired, scrape the ice cream into a different container and freeze overnight for a harder consistency.
Ingredients
Directions
In a small saucepan, bring the milk and sugar just to a boil over medium heat. Mix the malted milk powder into the hot milk and sugar mixture until dissolved. Remove from heat.
Pour the 2 cups heavy cream into a medium mixing bowl. Stir the malted milk and sugar mixture into the heavy cream. Add vanilla extract to the ice cream mixture and stir. If desired, add your choice of food coloring (blue, pink, or green) to the mixture and stir until fully incorporated.
Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker.
Churn the ice cream until the mixture thickens and is almost finished churning. Add the mini robin eggs to the mixture and allow to churn until well-distributed. Remove the mixing container from the ice cream maker and serve the ice cream as is for a soft consistency. If desired, scrape the ice cream into a different container and freeze overnight for a harder consistency.
This would probably be a good base for a chocolate malted ice cream flavor also. I plan on trying this in the future.
Most of the kids liked the Robin Eggs flavor. Our only one who did not like it very much has interesting taste and is often the only one who does not like certain things that his brothers and sister do like (examples: marshmallows, whipped cream). It turned out to be a very tasty ice cream and a great Easter Sunday dessert.
-Joshua
