I may sound a little bit chaotic today so please forgive me. I didn’t get too much sleep and now I am trying to type as fast as I can to squeeze it into the nap time. Funny thing about the nap time, in this house at least – you never know how long it will be. On average one hour, worse days – half an hour. Super good days, with rain quietly drumming on the windows – maybe even two hours (!). So here I am doing my best in I don’t know how much time I have left.
This post almost didn’t happen. I made this ice cream and we decided to try it first before deciding if it’s worth sharing. Then we tried some more. And then I realized that whatever we have in our bowls it is what is left… We did take pictures quickly but you can see obvious signs of not planning it all. Not a good planning/blogging job but I just lost myself somewhere between one portion and the seconds. Too much sugar perhaps.
I love malted milk everything, so when I saw this recipe I knew I had to make it right away. Good that my ice cream maker bowl was in the freezer already! The recipe was again found in this fabulous book. The author says that from all the ice cream he prepared while working on it, these were the ones that he saved all for himself. And I really can’t blame him. These ice cream are very rich and creamy and leave this nice, tingling feeling that makes you reach for more. And I am pretty sure I’ll be making some more very, very soon.
Ingredients:
- 1 cup half & half
- 3/4 cup sugar (can reduce to 1/2 cup)
- pinch of salt
- 2 cups heavy cream
- 1/4 teaspoon vanilla extract
- 2/3 cup malt powder
- 6 large egg yolks
- 2 cups malted milk balls, crushed or chopped – this is the amount from the recipe, however it is A LOT of malted milk balls. I added 1.5 cup and easily could go down to 1 cup.
Instructions:
- In a medium saucepan mix together half & half and sugar. Warm it up (do not boil).
- In a large bowl – mix heavy cream, vanilla and malt powder. Set mesh strainer on top. Set aside.
- In a medium bowl beat slightly the egg yolks (can use a fork).
- Pour the warm half & half mixture over the egg yolks, whisking constantly, then pour the half & half and egg yolks mixture back to the saucepan.
- Place the saucepan on medium heat and continue cooking, while stirring constantly and scraping the bottom as you stir, until it thickens and coats the spoon (~180°F).
- Remove from heat and pour through the strainer into the malted milk mixture.
- Mix well and keep stirring over an ice bath until it cools down.
- Place in refrigerator for 3-4 hours, until cooled thoroughly (~40°F).
- Once cooled, freeze following your ice cream maker instructions OR instruction at this site.
- Enjoy!
Yield: ~1 1/2 quarts (~12 1/2 cup portions)
Nutritional Info (per 1/2 cup, prepared with 1.5 cup malted milk balls): Cal 374, Prot 4g, Carb 37g, Fat 24g, Fiber 0g
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