Malted Milk Ice Cream
A couple of months ago we were on a serious malt kick. We had ordered some malted milk powder from King Arthur Flour and went on a malt bender; most notable were the Chocolate Malted Whopper Cookies and Malted Vanilla Milkshake. Seriously rich. The malted milk powder takes just about everything to another level. Chocolate, vanilla, and of course… ice cream. If malt powder makes milkshakes dream-a-licious, then just imagine a milkshake made with malted milk ice cream… Whoppers and all!
We tasted the ice cream before we stirred in the Whoppers candy and can honestly say that it is equally as good with or without. The ice cream itself is packed full of that wonderful malt flavor, and it is only intensified once the Whoppers are stirred in. Some of the candy stayed crisp and some softened a bit in the ice cream, so there is a nice mix of textures.
On a related note, we just remembered that July in National Ice Cream month! How fun is that?! What’s a standby ice cream you’ve had so far this month?
One year ago: S’mores Whoopie Pies
Two years ago: Snickerdoodles
Three years ago: Fresh Blueberry Pie
Four years ago: Chocolate Chip Cookie Dough Dip
Malted Milk Ice Cream
Yield: 1 ½ quarts A rich from-scratch ice cream recipe- 1 cup (236.59 ml) half-and-half
- ¾ cup (150 g) granulated sugar
- Pinch of salt
- 2 cups (476 ml) heavy cream
- ¼ teaspoon (0.25 teaspoon) vanilla extract
- ⅔ cup (83.33 g) malt powder
- 6 egg yolks
- 2 cups (200 g) malted milk balls, Whoppers, coarsely chopped
- 1. Warm the half-and-half, sugar and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla and malt powder and set a mesh strainer on top.
- 2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture in the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
- 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
Notes
Nutritional values are for the whole recipe
- Yield: 1 ½ quarts
- Prep: 1 hour
- Cook: 20 minutes
- Total: 1 hour 20 minutes
Ingredients
- 1 cup ( 236.59 ml ) half-and-half
- ¾ cup ( 150 g ) granulated sugar
- Pinch of salt
- 2 cups ( 476 ml ) heavy cream
- ¼ teaspoon ( 0.25 teaspoon ) vanilla extract
- ⅔ cup ( 83.33 g ) malt powder
- 6 egg yolks
- 2 cups ( 200 g ) malted milk balls, Whoppers, coarsely chopped
Method
- 1. Warm the half-and-half, sugar and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla and malt powder and set a mesh strainer on top.
- 2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture in the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
- 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
