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Cappuccino Malt Float

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Cappuccino Ice Cream
2 cups heavy cream
2 cups half And half
2/3 cup granulated sugar divided
1/3 cup espresso beans, freshly ground
2 cinnamon sticks, broken in half
2 tablespoons unsweetened cocoa powder (alkalized)
8 large egg yolks
1 pinch salt
1 teaspoon vanilla extract


1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
4 cups milk
1/2 cup malt powder
1 cup chocolate syrup


chocolate shavings
dark chocolate espresso beans

Make the cappuccino ice cream:

In a medium saucepan, heat the cream, half-and-half, 1/3 cup of the granulated sugar, espresso, and cinnamon over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to high and bring the mixture to a gentle boil. Place the cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot cream mixture to the cocoa and stir well to form a smooth paste. Return the cocoa powder mixture to the saucepan and whisk until smooth.

Remove the saucepan from the heat, cover, and allow to infuse for 10 minutes. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup sugar, and salt until blended. Strain the hot cream mixture through a cheesecloth- lined sieve into a medium, heavy saucepan. Bring the mixture to a gentle boil.

Remove the saucepan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not allow the custard to boil.

Remove the pan from the heat and immediately strain through a fine-meshed sieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in the vanilla. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6 hours, or overnight until very cold.

Scrape the chilled custard into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a medium bowl. Cover the surface of the ice cream with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight.

Assemble the cappuccino malt floats: In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment, set at medium-high speed, beat the cream, sugar, and vanilla until it forms slightly stiff peaks. Fill a pastry bag fitted with a star tip with the cream and refrigerate until ready to use. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and 1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream. Blend at high speed for 45 seconds, until the mixture is smooth. Pour the malt mixture into a tall 16-ounce glass.

Place a scoop of cappuccino ice cream on the side of the glass. Pipe a large rosette of whipped cream next to the ice cream. Garnish the malt float with chocolate shavings and a chocolate espresso bean. Repeat this assembly to make 3 more malt floats. Serve immediately.

Preparation: 1 hour plus chilling and freezing times. Allow the ice cream to freeze overnight.

Makes 4

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