Ice Cream Class

<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>In the 1870s, an English-born pharmacist created an infant formula made from malt. It quickly caught on with non-infants worldwide. The dried powder, renamed malted milk, was easily transportable, stayed good for months, and tasted great. It gradually made its way into the candy world in the form of chocolate malt balls, but then, for reasons unknown to us, it stagnated. We are here to take it one more evolutionary step forward: meet the malted peanut. The lightly roasted flavor of the peanut pairs perfectly with the delicately sweet, creamy taste of malt, and we like it sprinkled on top of a scoop of ice cream or in our <a href="rocky-road-ice-cream">Rocky Road Ice Cream</a> recipe. Stored in an airtight container in a cool spot, these peanuts will stay fresh for a couple of weeks.</p>

Malted Peanuts