WSVN — It’s time to cool down with a delicious summertime treat! That’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Vanesa Beltran
The Restaurant: Shooters Waterfront in Ft. Lauderdale
The Dish: Malted Milk Chocolate Popsicles

2 cups heavy cream
2 cups milk
1 cup sugar
1/2 vanilla bean
8 oz. egg yolks
1 cup malted milk powder
2 cups melted semisweet chocolate

Method of Preparation:
-Start by putting whole milk on medium-low heat. Add heavy cream, sugar and vanilla – it’s best from the bean but you can also use vanilla extract. Stir and let it come to a boil.

– Now, add the hot milk a little at a time- to some beaten egg yolks. Only use about half the liquid that’s in the pot. This is called “tempering” a process that mixing hot into cold to bring the temperature up slowly so the eggs don’t scramble.

– Now- add the mixture back into the pot and stir until it thickens and reaches a temperature of 170 degrees. Strain it and put it on ice to cool… pour it into a bowl and add malted milk powder and stir, then add kosher salt.

– Pour the filling into popsicle molds – which you can buy at any craft store. Close the top and insert the popsicle sticks. Freeze at least 7 hours.

– When they’re ready, take off the top – then put the popsicles into a pan of warm water to loosen. Dip them into melted semi-sweet chocolate and place on parchment paper. Add your favorite candy- Chef Vanessa likes crunchy chocolate balls. Put them in the freezer again- this time for about an hour.

To Plate:
-Chef Vanessa plates with melted chocolate- more crunchy balls- yogurt-covered corn flakes…and accents with an orchid.

Serving suggestion: Sauvignon Blanc

Serves: 4

Shooters Waterfront
3033 NE 32 Avenue
Fort Lauderdale, Florida 33308

And for the latest and greatest on all things culinary, check out my Bite Blog.

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