Malted milk is a classic flavor which conjures up images of ice-cream parlors and poodle skirts for many. While malt powder is somewhat out of vogue these days, my family still adores it. We always have a container of it in the cupboard, Ovaltine being our preferred brand of choice. This ice-cream flavor brings me straight back to the days of ordering chocolate malt shakes with my Dad at Red Nugget Ice-Cream in Cooperstown. I hope it brings back happy memories for you, as well.
Naptime's Chocolate Malted Milk Ice-Cream
adapted from The Perfect Scoop by David Leibovitz
1 c. half and half
2 c. heavy cream
2/3 c. sugar
1/2 t. coarse salt
1/2 t. vanilla extract
2/3 c. malt powder (Carnation, Ovaltine & Horlick's are all popular brands)
2 squares unsweetened chocolate* (I use Ghiradelli)
5 large egg yolks
1 3/4 c. malted milk balls, coarsely chopped
*Note: If you want regular malted milk ice-cream, do not add the melted chocolate.
1. Coarsely chop malted milk balls, then place in the freezer.
2. Bring half and half, and heavy cream to a boil in a large saucepan. In a microwave melt the chocolate squares and set aside to cool. In a separate bowl, whisk the egg together with the sugar and salt, until thick and well mixed. Add melted chocolate and mix until well incorporated. Once the liquid has come to a boil, lower light, and add a scant half a cup of liquid into the egg mixture to temper the eggs. Gradually add the remaining hot liquid into the egg/sugar mixture, while continuing to stir. Once all liquid has been added, mix well. Pour the incorporated mixture back into the saucepan and cook over a medium low heat, stirring continuously. Do not let mixture come to a boil!
3. Once custard thickens (enough to coat the back of the spoon), remove pan from heat and pour over a strainer into a heatproof bowl. Mix in vanilla extract. Refrigerate the custard for 4-6 hours, or overnight.
4. Scrape the chilled custard into your ice cream maker and churn according to manufacturer’s instructions. By hand, add the chopped milk balls, and mix to incorporate throughout frozen custard. Pack ice cream into a container and freeze for a minimum of 2 hours. Note: if you freeze the ice cream for a night before use, ice cream will be very dense. Remove 10-15 minutes before you wish to serve.