We’re huge fans of malt in our home. HUGE fans. And we love ice cream, of course. What better way to enjoy malt and ice cream than to combine them?
A few weeks ago, my husband’s good friend had his wisdom teeth removed. He couldn’t eat anything solid, so my husband asked me to whip up a batch (or two) of Malt Ice Cream for him. (It’s his favorite and I’ve made it for him before.)
I originally posted this recipe a few years ago, but I’ve made some minor changes to it. I think it’s even better than the original.
My favorite brand of malt powder is Horlicks (from the UK), but I don’t always have that on hand. Nestle’s Malted Milk powder is just fine. You can find it in the coffee/tea/hot chocolate section of most grocery stores.
Malt Ice Cream
2 cups whole milk
2/3 to 3/4 cup dark brown sugar (regular is fine, too)
4 egg yolks
3/4 cup malted milk powder
2 cups heavy cream, very cold
Pour 2 cups whole milk into a medium sized pot (2-3 qt.) and heat over medium heat until milk it hot, but not boiling. While the milk is heating, whisk egg yolks and brown sugar until thick and homogeneous.
Slowly add the hot milk to the eggs and sugar, whisking constantly.
Pour egg/milk mixture back into pot. Turn heat back on and cook over low to medium heat until the custard thickens slightly, or the temp. reaches 160 degrees F.
Add cold cream and malt powder. Whisk well. (The malt powder has a tendency to form small clumps and will be a little grainy until it dissolves.)
Set a fine mesh sieve over a large mixing bowl and pour the finished custard through the sieve.
Cover the bowl with plastic wrap and refrigerate until very cold–at least 3 to 4 hours, or overnight.
Freeze the custard according to manufacturer’s directions. Place ice cream in an airtight container. Best if eaten in one week. Makes about 1 1/2 quarts.
**You can also add chocolate shavings or a chocolate fudge swirl to the ice cream. It is also delicious with hot fudge sauce–try any of these, they’re delicious!