Preparation info

    • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

From the very beginning, Jackie (as well as everyone else who worked at the shop) pushed Brian to make fruit flavors. But besides orange juice, Brian never really liked fruit that much (or vegetables, for that matter). For a long time, this was the only “fruit” flavor at Ample Hills, even though it was really a white chocolate ice cream with swirls of raspberry jam. The malt blondies are rich with caramel notes; they stay chewy in the ice cream.


For the Malt Blondies

  • Butter for the baking sheet
  • 1 cup plus 2 tablespoons (160 g) bread flour
  • cups (185 g) all-purpose flour
  • 1⅛ teaspoons salt
  • cup (40 g) malt powder
  • 14 tablespoons (210 g) unsalted butter, at room temperature
  • 1 tablespoon plus ½ teaspoon vegetable shortening
  • cups (385 g) packed dark brown sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 7 ounces (200 g) white chocolate, chopped into small pieces
  • 7 ounces (200 g) milk chocolate, chopped into small pieces


    1. Make the malt blondies: Preheat the oven to 350°F (175°C). Lightly butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper, pressing the parchment neatly into all four corners.
    2. In a medium bowl, whisk together the bread flour, all-purpose flour, salt, and malt powder. Set aside.
    3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on medium speed until smooth. Add the eggs and vanilla and beat briefly to combine. Add the flour mixture and beat on low speed until just combined, being careful not to overmix. Fold in the white and milk chocolate pieces, and spread the mixture evenly over the prepared baking sheet. Bake for 25 minutes.
    4. Cool the malt blondies completely, then chop them into bite-size pieces. Set aside.

    5. Make the white chocolate ice cream: Prepare Walt’s Dream according to the recipe directions. When the base reaches 165°F (75°C), remove the pan from the heat and add the white chocolate. Stir until the white chocolate melts. Transfer the pan to the ice bath and let cool for 15 to 20 minutes. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
    6. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
    7. Transfer the ice cream to a storage container, folding in the malt blondie pieces as you do. Use as many of the blondie pieces as you want; you won’t necessarily need the whole batch. Then gently fold in heaping spoonfuls of the raspberry jam, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.