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1
To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
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2
Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally.
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3
When the milk begins to steam remove it from the heat.
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4
And stir in the gelatin.
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5
Stir until the gelatin is fully dissolved.
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6
Put the malted milk powder into a blender.
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7
Add 2 cups of the cold milk.
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8
Blend well, stopping to scrape down the sides with a spatula.
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9
(If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).
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10
Pour the malted milk mixture into the ice cream maker.
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11
Add the heavy cream and stir.
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12
Stirring constantly, mix in the hot milk and gelatin mixture.
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13
Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
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14
To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly.
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15
Turn the crank to make sure everything is put together correctly.
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16
Find the little hole in the side of the tub near the top of the can.
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17
Make sure that the hole is open.
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18
Drop about 2 cups of crushed ice into the tub.
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19
Sprinkle the ice with 1/2 cup rock salt, evenly covering it.
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20
Repeat this process.
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21
Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
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22
Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking.
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23
In about 20 minutes the crank will become very difficult to turn.
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24
This indicates that the ice cream is done.
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25
Remove the crank assembly.
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26
Pull the can up a bit in the tub.
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27
Wipe the ice and salt from the lid and the top of the can.
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28
Remove the lid.
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29
Pull up the dasher and scrape it off with a rubber spatula.
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30
Most people dig in right at this point and enjoy the ice cream even though it is still a little soft.
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31
Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.
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32
Cook's Note: To make delicious vanilla ice cream, simply omit the malted milk powder.
