There are some things that I like to say I have a problem with. One of them is chocolate. I have a problem with chocolate. As in, once I take a bite of chocolate I am consumed by an uncontrollable, insane desire to keep eating it. It’s a problem. Really.
I also have a problem with malt. Or more precisely, malted milk powder. You know, the stuff that’s inside Maltesers (if you’re European) or the extremely inferior Whoppers (if you’re American). My problem gets even worse because malted milk powder is often combined with chocolate (see Maltesers and Whoppers above).One bite can drive me into a kind of Zombie-like, straight-out-of-the-walking-dead behavior.
So when I saw the recipe for Malted Milk Ice Cream in David Lebovitz’s amazing book “The Perfect Scoop,” I knew I had to make it. And I did. And it was good. Really, really good. So good, I’ve made it more than a dozen times ever since.
So here it is. But if you make it and can’t stop eating it, I will not be held responsible.
Malted Milk Ice Cream – Adapted from “The Perfect Scoop” by David Lebovitz
Makes about 1 1/2 quarts (1 1/2 liters)
2 1/2 cups (625 ml) heavy cream
1/2 cup (125 ml) whole milk
pinch of salt
3/4 cup (150g) sugar
1/4 teaspoon vanilla extract
2/3 cup (90 g) malted milk powder*
6 large egg yolks
2 cups (350 g) malted milk balls, coarsely chopped**
* I buy mine online from King Arthur Flour
** Maltesers are the best here but if you can’t find them, you can use Whoppers
In a large bowl, whisk together 2 cups of the heavy cream, the vanilla, and the malted milk powder. Set a mesh strainer over the bowl and set aside.
In a separate medium bowl, whisk together the egg yolks. Meanwhile, in a medium saucepan, warm the milk and the remaining 1/2 cup of the heavy cream along with the sugar and salt, stirring until the sugar dissolves. Slowly pour the warm milk mixture in the egg yolks while whisking constantly. Pour the whole thing back into the saucepan and stir it constantly over medium heat until it thickens and coats the back of the spatula. Make sure to scrape the bottom of the saucepan as you stir.
Pour the mixture over the mesh strainer into the bowl with the cream and malt. Stir to combine. Cool the mixture by either putting the large bowl in an ice bath and stirring or by putting in the fridge.
Once the mixture is chilled, freeze it in your ice cream maker according to the manufacturer’s instructions. As you take the ice cream out of the machine, fold in the chopped malted milk balls.