Taste of Home
Chocolate Malted Ice Cream
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
YIELD: 2 quarts.
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.
Ingredients
-
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 vanilla extract
Directions
-
1.
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.
-
2.
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.
-
3.
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 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts
1/2 cup: 366 calories, 27g fat (16g saturated fat), 154mg cholesterol, 129mg sodium, 29g carbohydrate (23g sugars, 0 fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC