Malted Milk Ice Cream
A delightful treat that brings together rich malt flavor and creamy texture. This malted milk ball ice cream is a nostalgic indulgence that will take your taste buds on a trip down memory lane. The velvety base is infused with malt powder and vanilla, creating a decadent backdrop for the crunchy bits of chopped malted milk balls that are folded in at the end. Perfect for sunny days or any time you crave a sweet escape.
— Constant Cookbook
Ingredients
- 1 cup half-and-half
- ¾ cup granulated sugar
- Pinch of salt
- 2 cups heavy cream
- ¼ teaspoon vanilla extract
- 2/3 cup malt powder
- 6 egg yolks
- 2 cups malted milk balls (Whoppers), coarsely chopped
Instructions
- 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.
Cook Time
20M
Prep Time
PT1H
Yield
1½ quarts
Nutrition
- Calories: 3244 kcal
- Carbohydrate Content: 237 g
- Protein Content: 45 g
- Fat Content: 240 g
- Saturated Fat Content: 141 g
- Cholesterol Content: 1933 mg
- Sodium Content: 700 mg
- Sugar Content: 191 g
- Serving Size: 1 serving
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