When Chocolate Malt on it’s own isn’t enough, make yourself a batch of Chocolate Malt Ice Cream!
Chocolate is a gift from God! Seriously!
This Chocolate Malt Ice Cream is the stuff.
When it comes to ice cream, this is the kind of stuff that I try to hide from my kids so I don’t have to share it with them. But still, they find out and with a brave face, I share.
One thing you will always find in my pantry is a secret stash of chocolate, usually the really darkest of dark chocolate. Right now, I have 3 hefty bars of 99% and 100% chocolate, and a half box of Raisinets. Also, thanks to this recipe, I have an almost empty container of malted milk balls, wait, no – it’s now empty. All of them are carefully hidden and nope, I’m not telling where.
What is it about ice cream? The creamy, dreaminess that’s been frozen into a scoop of crazy madness that we have fallen for since we were kids. Ice cream speaks every language. It can take on some of the simplest to the most complex of ingredients and make us smile. Making your own ice cream is just as fun as you would anticipate. You can mix all sorts of goodies, even sweet and savory ingredients can be anchored into a quart of this stuff.
I do enjoy experimenting with all sorts of ingredients. Still I find myself heavily leaning towards chocolate flavored ice creams. Due to my leanings, and in honor of one of my childhood favorite candies –
I give you Chocolate Malt Ice Cream.
- 1 1/4 cups Milk
- 1 1/4 cups Heavy Whipping Cream
- 4 Egg Yolks
- 1 cup Malted Milk Powder
- 1/4 cup Sugar
- 1 tsp Vanilla
- Pinch of Salt
- 1 cup Semi-sweet Chocolate Chips
- 1 cup Malted Milk Balls, slightly crushed
- Combine the Milk and Cream together in a saucepan over medium high heat and bring to a gentle boil. Turn down heat to low.
- Whisk the Egg Yolks until foamy, then add in the Malted Milk Powder, Vanilla and Salt and mix well.
- Take about 1/4 cup of the Milk mixture and slowly add to the Yolks mixture whisking continuously, this is to warm up the yolks.
- Add the Egg Yolks mixture slowly back into the warm milk, while whisking together. Continue to whisk and cook over low heat for about 4 - 5 minutes.
- Remove from heat, add in the Chocolate Chips and mix until melted and well combined.
- Allow mixture to cool completely then chill mixture for at least 2 - 4 hours.
- Once chilled, pour into your ice cream maker and freeze according to directions.
- When the ice cream is ready, fold in about 3/4 cup of the crushed Malted Milk Balls, reserving some to top it off.
- Transfer Ice Cream to a freezer safe container and continue to freeze in the freezer for several hours to firm it up further.
Serve and enjoy!
If you want to cool down the ice cream base down quicker, simply set the saucepan over a bowl fill with ice for about 20 minutes and continue to make ice cream as directed in step 7.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.