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You are here: Home / recipe / Churned Old Fashioned Malted Chocolate Ice Cream

Churned Old Fashioned Malted Chocolate Ice Cream

June 27, 2017 by Suzie the Foodie 14 Comments

Old Fashioned Churned Malted Chocolate Ice Cream

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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

Old Fashioned Churned Malted Chocolate Ice Cream

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

Old Fashioned Churned Malted Chocolate Ice Cream

Add chocolate, sugar, malted milk powder, half and half cream and pinch of salt to a medium sauce pan.

Old Fashioned Churned Malted Chocolate Ice Cream

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.

Old Fashioned Churned Malted Chocolate Ice Cream

Slowly temper the mixture into the two beaten eggs in a bowl on top of a damp cloth.

Old Fashioned Churned Malted Chocolate Ice Cream

Return mixture to pan and place over low to medium heat.

Old Fashioned Churned Malted Chocolate Ice Cream

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.

Old Fashioned Churned Malted Chocolate Ice Cream

Remove from heat and pour into a large spouted vessel through a strainer.

Old Fashioned Churned Malted Chocolate Ice Cream

Stir in heavy cream and…

Old Fashioned Churned Malted Chocolate Ice Cream

Vanilla. Let cool to room temperature, put some plastic wrap on the surface and then chill overnight in the fridge.

Churning The Ice Cream

Old Fashioned Churned Malted Chocolate 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.

Old Fashioned Churned Malted Chocolate Ice Cream

The first batch I left as-is but to the second batch I added… Maltesers malt balls!

Old Fashioned Churned Malted Chocolate Ice Cream

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.

Old Fashioned Churned Malted Chocolate Ice Cream

Store in your containers and if you are like me and prefer softer ice cream…

Old Fashioned Churned Malted Chocolate Ice Cream

Put each container in a plastic bag. I tested this myself and it really works!

Foodie Results

Old Fashioned Churned Malted Chocolate Ice Cream

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.

Old Fashioned Churned Malted Chocolate Ice Cream

Get Recipe!

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.

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Filed Under: chocolate, frozen, ice cream, recipe, recipe review Tagged With: chocolate, ice cream, malt, matled, Suzie the Foodie

Comments

  1. Debra She Who Seeks says

    June 27, 2017 at 3:36 pm

    Oh man, chocolate heaven!

    Reply
    • Suzie the Foodie says

      June 27, 2017 at 4:12 pm

      It really is!!! We both loved it and such a treat.

      Reply
  2. Jamie says

    June 27, 2017 at 4:31 pm

    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!

    Reply
    • Suzie the Foodie says

      June 28, 2017 at 12:09 am

      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.

      Reply
  3. Charlotte says

    June 28, 2017 at 12:01 am

    This looks so yummy! I love malted everything so this ice cream is going on my to-try list

    Reply
    • Suzie the Foodie says

      June 28, 2017 at 12:09 am

      Thanks Charlotte! Sounds like it would be perfect for you!

      Reply
  4. Karly says

    June 28, 2017 at 3:02 am

    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!

    Reply
    • Suzie the Foodie says

      June 28, 2017 at 5:47 am

      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.

      Reply
  5. Rain Frances says

    June 28, 2017 at 1:45 pm

    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

    Reply
    • Suzie the Foodie says

      June 28, 2017 at 10:35 pm

      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!

      Reply
      • Rain Frances says

        June 29, 2017 at 2:51 pm

        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

        Reply
        • Suzie the Foodie says

          June 29, 2017 at 5:27 pm

          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! 🙂

          Reply
  6. Janet Miles says

    July 13, 2017 at 10:14 pm

    Love malted milk balls but this might be just too much chocolate for me. Maybe a Mint Malted Milk?

    Reply
    • Suzie the Foodie says

      July 14, 2017 at 12:20 am

      Sure, if that appeals to you Janet, go for it! You can also make a vanilla ice cream instead with the malted chocolate balls.

      Reply

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