« PHOTOHUNTER - SCARY | Main | CARROT SPICE MUFFINS »

SUNDAY SLOW SCOOPERS - MALTED MILK ICE CREAM

may%20be%20best%20ice%20cream.jpg

This week with Sunday Slow Scoopers it was my turn to choose the flavor of ice cream we were going to make. I chose the Malted Milk Ice Cream. My husband and I met each other while we were both working at a Swenson's Ice Cream factory. We both love many flavors of ice cream, but one thing we are both partial towards are chocolate malts. Back in the days when we were 17 or 18 and didn't have to worry about our weight, we used to indulge in them a lot more than we do now. I thought this ice cream would bring back memories, and it sure did. This ice cream is great! It doesn't have any chocolate in the mix, just coating the malted milk balls that are chopped up in it, but it tastes like you are eating a chocolate malt. It is very rich and sweet, but that's okay just as long as you don't eat too large of a serving.

It was a little hard to find the malt powder. Both Safeway and Fred Meyer quit carrying it. I found it at a small specialty grocery store we have, next to the the hot chocolate mixes. What I found was by Carnation, and it says Malted Milk on the label.

whoppers%20and%20malted%20milk.JPG

MALTED MILK ICE CREAM
Makes about 1 1/2 quarts

1 cup half and half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder (don't use Ovaltine-it's not the same thing)
6 large egg yolks
2 cups malted milk balls, coursely 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 separtate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into 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 it into the malted milk mixture. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.


Comments (2)

YUM - this looks good. Even though my regular ice cream eater is heading to Manitoba to visit his sister for the rest of the week I think I will have to make this ASAP.

Okay, that looks like the best ice cream. My hubbie and I love malted milk balls. I've got to surprise him with this treat.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on October 26, 2008 1:16 AM.

The previous post in this blog was PHOTOHUNTER - SCARY.

The next post in this blog is CARROT SPICE MUFFINS.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel