Chocolate Malted Ice Cream Recipe

4.5 4 5
Chocolate Malted Ice Cream Recipe
Chocolate Malted Ice Cream Recipe photo by Taste of Home
Publisher Photo

Chocolate Malted Ice Cream Recipe

Read Reviews
4.5 4 5
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 5 eggs, beaten
  • 1 cup sugar
  • 1/2 cup chocolate malted milk powder
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 4 cups whipping cream
  • 1 cup malted milk balls, coarsely crushed

Directions

In a heavy saucepan, combine the eggs, sugar and malted milk powder. Gradually add milk. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in cream and malted milk balls. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2-4 hours before serving. Yield: 2 quarts.
Originally published as Chocolate Malted Ice Cream in Country Woman July/August 2002, p33

Nutritional Facts

1/2 cup: 366 calories, 27g fat (16g saturated fat), 154mg cholesterol, 129mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 5g protein.

  • 5 eggs, beaten
  • 1 cup sugar
  • 1/2 cup chocolate malted milk powder
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 4 cups whipping cream
  • 1 cup malted milk balls, coarsely crushed
  1. In a heavy saucepan, combine the eggs, sugar and malted milk powder. Gradually add milk. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  2. Stir in cream and malted milk balls. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2-4 hours before serving. Yield: 2 quarts.
Originally published as Chocolate Malted Ice Cream in Country Woman July/August 2002, p33

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Reviews forChocolate Malted Ice Cream

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Mary User ID: 9179305 267395
Reviewed May. 28, 2017

"This has a very mild chocolate malt flavor. I tried again with 1 cup of ovaltine as another poster suggested and the flavor was still very mild. Don't get me wrong - it was delicious and super creamy - but if you are really looking for a chocolate malt flavor I would try another recipe."

MY REVIEW
DViola User ID: 6210665 35722
Reviewed Oct. 23, 2013

"This is great! The family loved it."

MY REVIEW
pickbet5239 User ID: 4426990 44046
Reviewed Aug. 16, 2011

"As is the recipe is 4 stars. Add in another 1/2 cup of malted milk powder and it's a 5. It's a very light chocolate taste with 1 cup so I can't imagine there is much chocolate at all with 1/2 cup. Otherwise it's great. I left out the milk balls second time around."

MY REVIEW
rosehare User ID: 519948 53521
Reviewed Aug. 3, 2009

"Your going to love this! My family did!"

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