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Chocolate Malted Ice Cream

 Chocolate Malted Ice Cream
As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.
16 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 2 cups milk
  • 1 cup sugar
  • 1/2 cup chocolate malted milk powder
  • 5 eggs, lightly beaten
  • 4 cups heavy whipping cream
  • 1 cup malted milk balls, coarsely crushed
  • 1 tablespoon McCormick® Pure Vanilla Extract


  • In a large saucepan, heat milk to 175°; stir in sugar and malted
  • milk powder until dissolved. Whisk a small amount of the hot mixture
  • into the eggs. Return to pan. Cook over low heat until mixture is
  • just thick enough to coat a metal spoon and a thermometer reads at
  • least 160°, stirring constantly. Do not allow to boil. Remove
  • from heat immediately.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water.
  • Stir gently and occasionally for 2 minutes. Stir in cream, malted
  • milk balls and vanilla. Press plastic wrap onto surface of custard.
  • Refrigerate several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate remaining mixture
  • until ready to freeze.) When ice cream is frozen, transfer to a
  • freezer container, allowing headspace for expansion. Freeze 2-4

2 of 2

Chocolate Malted Ice Cream (continued)

Directions (continued)

  • hours or until firm. Repeat with remaining ice cream mixture.
  • Yield: 2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 366 calories, 27 g fat (16 g saturated fat), 154 mg cholesterol, 129 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.