This malted milk ice cream was the first thing I tried, and is probably my favorite (among the malt treats) to date. Even David Lebovitz, king of all things ice cream, mentions that when he was testing recipes for the book, he gave away a lot of ice cream, but this flavor was the one he kept for himself. The malt flavor is hard to describe – sort of mildly sweet, but it’s distinctive in this simple ice cream and transforms it into something really delicious. Malted milk balls are folded into the ice cream at the end, and they reinforce the malt flavor as well as add texture. The ice cream is really good without them though so feel free to omit if you’re not a fan.
By Tracey
Malted Milk Ice Cream
adapted from The Perfect Scoop by David Lebovtiz
Ingredients:
- 2 cups heavy cream
- 1/4 teaspoon vanilla extract
- 2/3 cup (90 g) malt powder
- 1 cup half-and-half
- 3/4 cup (150 g) sugar
- pinch of salt
- 6 large egg yolks
- 1 cup malted milk balls, coarsely chopped
Directions:
Whisk the heavy cream, vanilla and malt powder in a large heatproof bowl and set a mesh strainer over the bowl. Combine the half-and-half, sugar and salt in a medium saucepan and heat just until warm.
Meanwhile, whisk the egg yolks in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Pour through the strainer into the malt powder mixture and stir to combine.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to an airtight container, fold in the chopped malted milk balls. Store in your freezer.
