Chocolate Malt Ice Cream

Seriously, I don’t know why I don’t make homemade ice cream more often. It’s so incredibly easy and always wonderful, yet I make it maybe three or four times a year. I even have two fantastic ice cream cookbooks: Ben & Jerry’s Homemade Ice Cream & Dessert Book and The Perfect Scoop by David Lebovitz. Both of these books have yielded delicious and perfect recipes, yet they tend to lay on the shelf, collecting dust. Plus, once it’s been made, ice cream can stay in the freezer for quite a while, providing yummy dessert when I’m not up to baking. And still, my ice cream maker stays packed away in a forgotten cupboard for most of the year.

Well, it’s a new year, and I’ve decided something: no more store bought ice cream! For starters, it costs an arm, a leg, and an extra foot to get a pint of ice cream on my island. Forget about quarts…you need a loan. Also, though, I have a really great ice cream maker that’s a cinch to use, and about a thousand recipes to try. I guess you could call it a New Year’s resolution. In fact, yes, I think I will. I resolve to only have homemade ice cream in my home for all of 2011, and to try to make a new flavor at least once a month. There. That’s done.

I’m already off to a great start, too, because I made ice cream last week. Not just ice cream…amazing ice cream. Really. Back in September, I called this the best ice cream ever. I retract that statement. That is now the second best ice cream.

Say hello to the most delicious ice cream pretty much ever. This, friends, is light, chocolate malt ice cream with lots of chopped up malted milk balls mixed in! I’ve actually never been a huge fan of malted milk balls. I like them alright, but they’re not my first choice. In fact, I really only choose to eat them when someone else has them and offers me a couple. But this ice cream takes all of the best things about them and turns it into a frozen treat no one could turn down. Seriously, I don’t care if people say they don’t like malted milk balls…if you can get them to take one little taste of this, they will convert! This stuff is smooth and creamy, just ever-so-slightly chocolaty, and chock full of crunchy candy!! And it’s so much easier to make than you might think!

The cast of characters in this ice cream are egg yolks, coarsely chopped malted milk balls (like Whoppers), heavy cream, half-and-half, sugar, malted milk powder (not chocolate), vanilla extract, and cocoa powder. The original recipe that I adapted this from was a plain malt ice cream…no chocolate, but I love chocolate malt, so I decided to add a little cocoa powder to the mix. But just a little…I wanted a lighter chocolate that wouldn’t overpower the malt flavor (you can add more cocoa powder if you like a deeper chocolate flavor). As for the malt…

…the recipe I used called for malt powder. Unfortunately, I couldn’t find malt powder on my island, so I settled on Carnation Malted Milk Powder, which is, apparently, different. From what I gathered malt powder is malt alone, while malted milk powder has additional ingredients. Honestly, if you have easy access to plain malt powder, I say go for it, but otherwise, this worked beautifully and truly imparted a fantastic malt flavor.

In a medium bowl, whisk together the heavy cream, malt powder, and vanilla; place a mesh strainer on top and set aside.

In a medium saucepan, heat the half-and-half, sugar, and salt over medium heat. Once hot, whisk in the cocoa powder. Remove from heat.

In another medium bowl, whisk the egg yolks. In a very slow, steady stream, whisk about half of the half-and-half mixture into the eggs. Be sure to whisk constantly to prevent the eggs from cooking. Once combined, add quickly whisk in the remaining half-and-half mixture, and pour the mixture back into the saucepan. Cook over medium heat, stirring with a spatula constantly, until the mixture thickens enough to coat the spatula.

Pour the egg mixture through the mesh strainer into the cream mixture. Whisk until combined, then, if necessary, sit the mixture over an ice bath and stir until cooled (mine was pretty close to room temperature as soon a I was done straining it). Cover and chill overnight in the refrigerator.

Once, chilled, pour the mixture into your ice cream maker and mix according to the manufacturer’s instructions. Quickly fold the malted milk balls into the ice cream as you remove it from your ice cream maker.

I can’t even begin to express how delicious this stuff is. Really. It may seem like an exaggeration, but it’s not, this really is phenomenal ice cream.

You probably won’t wanna share this. Just saying. But you should try, because everyone will love it. This ice cream made my whole family happy. For days.

The perfect amount of chocolate and malt, and more than enough candy to make everyone smile, this ice cream is definitely a “must make!” The hubster said (several times), “This is absolutely the. best. ice cream I have ever had. Ever.” And I’m inclined to agree wholeheartedly! We finished it up in no time, and I already froze the freezer bowl for our ice cream maker so I can make it again tomorrow! If all of the ice cream I make is this mouthwatering, this will be one easy resolution to keep!

Make this. ASAP. And share it…well, try to anyway! Enjoy!

Chocolate Malt Ice Cream
Makes about 1 1/2 quarts
Ingredients

2 cups heavy cream
1/2 teaspoon vanilla extract
2/3 cup malt powder
1 cup half-and-half (or 3/4 cup whole milk combined with 1/4 cup heavy cream)
3/4 cup sugar
pinch of salt
2 tablespoons cocoa powder
6 egg yolks
2 cups malted milk balls, roughly chopped

In a medium bowl, whisk together the heavy cream, malt powder, and vanilla; place a mesh strainer on top and set aside.

In a medium saucepan, heat the half-and-half, sugar, and salt over medium heat. Once hot, whisk in the cocoa powder. Remove from heat.

In another medium bowl, whisk the egg yolks. In a very slow, steady stream, whisk half of the half-and-half mixture into the eggs. Be sure to whisk constantly to prevent the eggs from cooking. Once combined, whisk in the remaining half-and-half mixture. Pour the mixture back into the saucepan. Cook over medium heat, stirring with a spatula constantly, until the mixture thickens enough to coat the spatula.
Pour the egg mixture through the mesh strainer into the cream mixture. Whisk until combined, then stir over an ice bath until cooled. Cover and chill overnight in the refrigerator.

Pour the mixture into your ice cream maker and mix according to the manufacturer’s instructions. Fold the malted milk balls into the ice cream as you remove it from your ice cream maker.

Recipe adapted from The Perfect Scoop

 

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Comments

  1. Linda Jakobsen says

    I was just studying, and needed a break – waw I have to try this recipe when I’m done here – just hope I can find similar ingredients in the Danish shops.

  2. Karyl says

    Have you tried it as a vanilla version? I love the idea of the malted milk, but we have a significant dearth of chocolate ice cream fans over here.

  3. Darla says

    @Karyl – I haven't tried the vanilla version, but I can imagine that it's equally delicious! All you have to do is skip the cocoa powder.

    I will say, though, that it's a very, very mild chocolate flavor, so it might still be a hit as-is.

    Either way, it's still fantastic!

  4. Rebecca says

    This recipe sounds delicious, but can anyone help me translate it into British products?

    These are my guesses: Malted milk balls are Maltesers, and malted milk powder is Horlicks – amiright?
    But Half-and-Half I’ve never heard of, can anyone help me out?

    • says

      Hi Rebecca. Horlicks is exactly what you need. You can easily ake your own half-and-half, it’s just milk and heavy cream. For one cup of half-and-half, combine 3/4 cup whole milk and 1/4 cup heavy cream. I hope this is helpful!

  5. says

    I love chocolate malts, I’m pretty sure I’d love this ice cream… Although as an ice cream topping or ingredient I’ve only ever used and seen malted milk products. The first time I ever saw plain malt powder was when my boyfriend started brewing beer, and from what I’ve gathered and tasted, it has some of the same flavor but not really the same richness as malted milk, and it’s a lot sweeter because it’s a bigger portion sugar.

  6. bttrflybabydoll says

    I just love that last picture! This looks like something my dad would really like, and of course the kids too. I really need to get an ice cream maker!

  7. Alexandra says

    Your post peaked my interest in getting an ice cream maker when I stumbled upon this Kitchenaid ice cream maker attachment. I’d imagine quite a few of your baker readers would have a Kitchenaid, and for a few extra bucks you can save your cabinet space! Just wanted to share this tidbit with you and your readers.

    PS: I can’t wait to start making my own homemade ice cream!

  8. says

    I love your ice cream cups!! They are the cutest!! did you paint them yourself???

    I have read how to make ice cream without a maker…is it still good?
    Thank u !

  9. Erin says

    OMG Darla, this looks SO good…
    and I must be crazy because it’s -38 celsius outside and I am seriously thinking of making it!

    Also have to say that you have the most fun recipes I have seen in a long time…I have my eye on those Cosmo cupsakes too, though I highly doubt mine will look quite so awesome!

  10. Sue says

    This is the second time I’ve come to get this recipe. I make so many ice cream flavors that have bits in it, so I like to make this one without the candy. It’s just smooth, malty creaminess with a light chocolate flavor. Thank you so much!

  11. Lindsey says

    Hey, so first of all this ice cream looks really good, second I really wanna know what that bowl is that you used to put the ice cream in cause its really cute!

  12. says

    Made this yesterday. It was a smashing hit!!! I put it into an oreo crust and made ice cream pie. Everyone loved it. I didn’t use the malted milk balls. I added chocolate chunks (melted 4 oz chocolate with 2 t of oil, spread on foil, froze,, chopped, then folded in when ice cream was done.-this way the chocolate melts in your mouth!) Got that idea from Cookie Madness.
    Thanks for the recipe.

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