I saw this recipe for Malted Milk Ball Ice Cream at Shop Annies, and I was fascinated by the process, and it doesn't hurt that I'm a fan of the malted milk ball. I tried out some cookies with malted milk powder and candy chunks, and I had no complaints. I'd say the same is true for this ice cream. It reminds me of a Frosty at Wendy's. I think the original recipe calls for vanilla malted powder, I went with chocolate, it's just a safe bet, and a good choice. This ice cream is rich, and creamy, and yummy.
Malted Milk Ball Ice CreamIngredients: 1 1/4 c. sugar (divided), 9 egg yolks, 4 c. heavy cream, 3/4 cup malted milk powder, pinch of salt, 1 T. vanilla
In a large bowl, whisk half of the sugar with egg yolks and set aside.
In a large saucepan over medium heat, combine cream, malted milk powder, salt and the other half of the sugar. Bring to a simmer.
Once the cream mix is hot, while whisking eggs pour cream slowly into bowl of eggs. Stir in vanilla. Refrigerate mixture until completely chilled, about 4 hours. Some of the mix had separated and looked funny after four hours, but it worked well.
When mixture is chilled, beat with an electric mixer until thick,10 minutes. It won't be fluffy like whipped cream, but it will be thicker than the soupy consistency you will initially pull out of the fridge.
Transfer to a freezer-safe, airtight container and freeze until firm. The recipe said it would take 4 hours, mine took 10 hours before it was firm enough to call ice cream. Makes 8 cups, and it should be consumed within 3 days....not a problem for me.