I never have been big on candies. In fact, I only go out of my way to buy candy if I’m using it in another recipe. When I came across a recipe for malted milk ice cream, I knew I had to pick up some malted milk balls. The down side? Getting my husband to save enough so I can use some in the recipe! Thankfully, the Whopper-licious Malted Milk Ice Cream I made is studded with just enough candy!…
Aside from using malted milk balls in this recipe, I also had to pick up malt powder. It’s not a usual pantry ingredient in our house so I’m on the search for other recipes calling for it. If you have some to share, please let me know! This ice cream recipe is cooked and uses quite a bit of egg yolks – 6 to be exact. As a result, it’s super creamy and rich… and makes a great milkshake too.
recipe from David Lebovitz
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped
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.
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 saucepan.
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.
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. Place mixture in a freezer safe container and freeze overnight for flavors to meld before enjoying.