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.
The Ingredients
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!
Foodie Results
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.
Oh man, chocolate heaven!
It really is!!! We both loved it and such a treat.
Mmmmm… Suzie, that looks spectacular!! Justin and I are totally going to try this out. Thank you for sharing. I love the way this recipe is connected to your memories too!
I think you and Justin would love it Jamie! Hopefully the little bit of graininess will be OK for you two. I always think of Mom when I think of Malted Milk chocolate bars. She loved it too.
This looks so yummy! I love malted everything so this ice cream is going on my to-try list
Thanks Charlotte! Sounds like it would be perfect for you!
Yessss! Malted milk balls and chocolate malts have always been my downfall, and this homemade cravings-fix is a true game changer. Cannot wait to try this!
Karly, I hear you! I get weak in the knees for them too. I hope you enjoy the ice cream as much as we did! Oh I miss it, we ate it way too fast. BTW, I also used it in a milkshake and it was fantastic! Such classic flavours. So good.
Hi Suzie 🙂
Great post! I’m just in the process of making ice cream. I made a type like yours, though in my recipe book it’s called “French style” with egg yolks. It didn’t even double up, wondering if you ever had that problem. I made a strawberry ice cream “Philidelphia style” (no eggs, nothing cooked) and it turned out great so I think my Ice cream maker is okay. I love malted chocolates! Looks delicious! I wish we had hot weather here in Quebec!!! 🙂
Rain
Hey Rain Frances! Yes, egg yolks is the traditional way of building the custard base. Oh how weird it did not double up! Did you have enough fat with heavy cream? I bet the Philadelphia style had whipping cream which is where the volume can come from. Oh no, sorry to hear it’s been cool this summer in Quebec, what a bummer!
Hi Suzie 🙂
Yes, I got the heaviest cream available here, which is the 35%, plus my recipe also called for whole milk. It’s just weird…but we froze it overnight and it hardened up. My bf loves it. I’m going to try again with another recipe. I have the Williams Sonoma Ice Cream book and they have some decadent stuff!! 🙂 Yup, the Philly style has whipped cream! My custard was perfect…oh well, chalk it up to the humidity lol…we always do don’t we? I found your blog through Debra She Who Seeks btw.
Rain
Hi Rain!
Well that sounds right. Was it cold? Chilled overnight? Was the ice cream machine frozen solid? Oh wow, what a great cookbook to have!
Lovely to meet you and Debra is the best! 🙂
Love malted milk balls but this might be just too much chocolate for me. Maybe a Mint Malted Milk?
Sure, if that appeals to you Janet, go for it! You can also make a vanilla ice cream instead with the malted chocolate balls.