Malted Milk Ice Cream


What does one do with bags upon bags of Halloween candy? Most of it went to the schools candy drive for underprivileged. Part of it went to the kids, they got to pick 20 of their favorites, eating one piece per day. Then there was that miscellaneous bag; stuck in the corner that I kind of forgot to unload.

In the bag were a lot of “whoppers”. One of my all time favorite candies. Knowing that they were tucked away, in a bag was way too tempting for me. I would and could eat the whole bag in a matter of days, however opted to create something out of something. I am loving one of my new favorite books, The Perfect Scoop by David Lebovitz. All of his ice creams look amazing but the one that jumped off the page was the Malted Milk Ice Cream. How could one go wrong with heavy cream, 1/2 and 1/2, malted milk powder and egg yolks. Mix a little chopped malted milk balls into the mix and you get something super delicious.
Levi didn’t like “the little black things” but Eli LOVED it. He suggested malted milkshakes after school this week. May have to grant his wish!
 
 

Malted Milk Ice Cream


Ingredients

1 cup half and half
3/4 cup sugar
pinch of salt
2 cups heavy cream
1/4 tsp. vanilla
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, chopped

Instructions

• warm the half and half, sugar and salt in medium saucepan. in a large bowl, whisk the heavy cream, vanilla, and malt powder and set a strainer over it.
• whisk egg yolks. slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• stir the mixture constantly over medium heat, with a heat proof spatula, scraping the bottom as you stir, until it thickens and coats the back of the spatula. pour the custard through the strainer and whisk it into the malted milk mixture. cool completely.
• chill the mixture in the refrigerator, then put in ice cream maker and mix for about 30 minutes. as you remove the ice cream from the machine, fold in the chopped malted milk balls and transfer to a freezer safe container.

The Urban Baker / SusanSalzman.com

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