Malted Milk Ice CreamCourse: DessertsCuisine: AmericanDifficulty: Easy
This is a family favorite. Who doesn’t enjoy malt balls!! They are so good. My kids beg for me to make this. The Perfect Scoop is the best ice cream book. We make a lot of ice cream between Spring and Fall. I have plenty of ice cream cookbooks and I always go back to this book which is splotched with love. I have made almost every recipe in the book and they are all outstanding. David Lebovitz is one of my favorite chefs. His books and recipes are all easy to follow and his autobiography about moving to Paris is one of the best books I have ever read, “L’Appart:The Delights and Disasters of Making My Paris Home.” **** I will say to make the ice cream taste better use duck eggs, it will make the base so much richer.
1 cup half and half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2/3 cup malt powder
6 duck eggs or 6 large eggs
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 bowl, whisk together the egg yolks. Slowly pour in the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back in 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 into the malted milk mixture. Stir until cool over and ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the instructions of the maker. As the ice cream becomes thicker add the whoppers to the ice cream. Once mixed well. Place in a ice cream container and freeze.