Malted Milk Ice Cream

 
Many of my recipes have come from a chef, cooking instructor, and author David Lebovitz. He is the author of an amazing homemade ice cream cook book called The Perfect Scoop. You can also view his awesome blog HERE.  You can also see him on the Paris episode of Bizarre Foods making his Bacon and Eggs ice cream. I feature many of his recipes on this blog. One of his amazing recipes is Malted Milk Ice Cream and it is AMAZING!!!!!!!!!! I know I am being redundant, but it really is AMAZING. Have you ever had an old fashioned milk shake with malt in it? With pockets of little crunchy malt powder? Well this ice cream is full of that yummy malt and speckled with chopped whoppers. This is one of my favorite recipes, so far.
Ingredients:

• 1 C. half-and-half
• 3/4 C. sugar
• pinch of salt
• 2 C. heavy cream
• 1/4 tsp. vanilla extract
• 3/4 C. malt powder (you can find this at most grocery stores in the drink section, by the hot chocolate. If it is not there you will find it next to the ice cream. Get Carnation or Horlicks, not Ovaltine.)
• 6 large egg yolks
• 2 C. malted milk balls (Whoppers!!!), coarsely chopped

Directions:

1. Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, make an ice bath. Fill part way with ice and water. Rest a metal bowl inside the large bowl. In the metal 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 into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan. Don’t skip this step. It is very important to temper the eggs.
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. Don’t let it boil or you will have scrambled eggs in your ice cream.
4. Pour the custard through the strainer and whisk in into the malted milk mixture. Stir until cool over the ice bath. If the custard wont go through the strainer, push it through with the spatula.
5. Chill the mixture thoroughly in the refrigerator or freezer. I like to put it in the freezer just until it starts to freeze around the edges, about 45 minutes. Then I mix it up and put it in the ice cream maker. Freeze according to your ice cream machine’s instructions. At the end of the churning cycle, add the chopped up malt balls. I found it was easiest to chop the whoppers in a small food processor, rather than by hand.

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Recipe adapted from A Perfect Scoop by David Lebovitz.