A Life, Lived: Malted Milk Ice Cream

October 30, 2008

Malted Milk Ice Cream

The Sunday Slow Scoopers attempted this ice cream last Saturday. Cindy from Alaska selected it as 'her' recipe and I figured that someone with a natural freezer on hand would know her ice cream. I had a hunt finding malted milk powder - not being American or 50 (but FABULOUS) I had no recollection of a Malted Milk no could I locate the requisitepowder. Finally I discovered some this summer and I snapped it up so I could be ready when the time arose.

Sadly, it was not to be. Palma scheduled her annual desert blow out for Malted Milk Ice Cream week. GASP I had a tough decision to make but in the end the desert with food, fun, dear friends, and frivolity won out.

Imagine.

However, when we returned it was time for another ice cream (even though the bloody snow is falling). I made this and Paul was able to sample a scoop prior to heading out to visit his sister for a few days.

The verdict?

According to Paul this is the best ice cream so far! It is incredible. If you can locate the malted milk powder give it a churn.

Malted Milk Ice Cream

The recipe calls for malt powder which is usually found in the ice cream aisle of your supermarket. But sometimes it’s stocked alongside chocolate drink mixes like Ovaltine, which isn’t the same thing and shouldn’t be used here. Most common brands of malt powder are Carnation and Horlicks.

1 cup (250 ml) half-and-half
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
6 large egg yolks
2 cups (350 g) malted milk balls, coarsely chopped

Warm the half-and-half with the sugar in a medium saucepan.

In a large bowl, whisk together the heavy cream, vanilla, and malt powder. Set a mesh strainer on top.

In a separate 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 wooden or heatproof plastic 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 mixture thoroughly in the refrigerator, then freeze 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.