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Anyone made David Lebovitz's Malted Milk Ice Cream from Perfect Scoop?

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Joined: Dec 9, 2005


Posted to Thread #16084 at 2:37 am on Sep 5, 2009

I'm going to break in my new ice cream maker for the first time. My MIL loves malted milk balls (and so do I) so thought this might be a fun first try to bring to a bbq.

I've never really made a real deal french custard ice cream before. I tried a sugarless one once but who knew if that came out right or not, I mean it was *sugar-less* so who could tell?!

It's chillin' in the fridge so here's hoping it'll be good!

Malted Milk Ice Cream

1 c half n half
3/4 c sugar
pinch of salt
2 c heavy cream
1/4 t vanilla extract
2/3 malt powder
6 egg yolks
2 c malted milk balls, corsely chopped

(Note I like to prep ice bath first)

Warm half-and-half, sugar, and salt in a med saucepan. In a large bowl, whisk together cream, vanilla, and malt powder then set a mesh strainer on top of bowl in prep for later.

In a seperate med bowl, whisk egg yolks. Slowly pour the warmed mixed into eggs, whisking constantly, then scrape warmed egg mixture back into saucepan.

Stir mixture constantly over medium heat with heatproof spatula scraping bottom as you stir, until mixture thickens and coats the spatula. Pour custard through strainer and whisk into malted milk mixture. Stir until cool over ice bath.

Chill mixture thoroughly in refridgerator (overnight is best) then freeze in your ice cream maker according to manufacturer's instructions. As you remove ice cream from machine, fold in malt balls.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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