It has been HOT here in Vancouver! You know what that means?! Homemade ice cream! Oh yeah… Reg loves anything chocolate so I knew I wanted to make us chocolate ice cream but then I thought, what about MALTED chocolate ice cream?
When I was a kid I loved everything malted: Malted Milk chocolate bar, malted balls, chocolate milk shake… Why could I not take one of my favourite flavour combinations and turn it into an ice cream?
Please note, the following recipe is inspired by The Ultimate Ice Cream Book but has been tweaked by me quite a bit, especially the technique.
You will need 5 tbsp malted milk powder like Ovaltine (I used chocolate so this is kind of a double chocolate version), 3 oz chopped unsweetened baking chocolate, 2 eggs (which shocked me, never made ice cream with egg whites before), 1 cup heavy cream, 2 cups half and half, 1 cup sugar, pinch of salt and 2 tsp vanilla extract.
Making The Custard
Add chocolate, sugar, malted milk powder, half and half cream and pinch of salt to a medium sauce pan.
Place over medium heat and stir until chocolate is completed melted and sugar is dissolved. Bring to a simmer and cook for one minute stirring constantly.
Slowly temper the mixture into the two beaten eggs in a bowl on top of a damp cloth.
Return mixture to pan and place over low to medium heat.
Stir constantly with a wooden spoon until thickened. You will know it is ready when it coats the back of your spoon and stays separated.
Remove from heat and pour into a large spouted vessel through a strainer.
Stir in heavy cream and…
Vanilla. Let cool to room temperature, put some plastic wrap on the surface and then chill overnight in the fridge.
Churning The Ice Cream
In your ice cream maker that you froze overnight slowly pour in half the custard. This makes enough for two large yogurt containers so you will make two batches.
The first batch I left as-is but to the second batch I added… Maltesers malt balls!
Churn for at least 20 minutes. The ice cream will almost double in size and thicken enough that your ice cream maker might start to complain a little. That is normal.
Store in your containers and if you are like me and prefer softer ice cream…
Put each container in a plastic bag. I tested this myself and it really works!
So super rich and delicious! We LOVED this ice cream! I will admit, there is some bit of texture in there because of the malted powder so it is not perfectly smooth but it is perfectly delicious.
Oh the fun we have with food! So much better than anything you can get at a store and seriously, where would you find malted milk chocolate ice cream anyway? And technically this is DOUBLE chocolate too! BTW, the malt balls stay hard and add awesome crunch.
Homemade ice cream is the ONLY way to beat the heat. Totally worth it. Buying an ice cream maker is one of the best things I have ever done. I got mine at Sears for only $25 almost 10 years ago and use it all the time. Perfect summer investment.