This post is a little late in the day because we’ve been traveling. We spent the week in Texas with my family making merry, soaking up some cold(er) weather, and getting our fill of family time. It was great!
I made this ice cream before we left last week and Oh My! It is so great. I’m not one to stand around the kitchen at 10 p.m. sneaking bites of ice cream, but I did. It is that good. I love Whoppers and the vanilla base is infused with malt powder to put it over the top. The Misses love this too, and when I asked them what they wanted for dessert tonight when we got home, there was no hesitation.
When Annie made this, she used chocolate malt powder, I had original malt (vanilla) and it was delicious. Wouldn’t change a thing!
Malted Milk Whoppers Ice Cream
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 tsp. vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped
1. In a medium saucepan, warm the half-and-half, sugar, and salt.
2. In a large howl, whisk together the heavy cream, vanilla, and malt powder. Set a mesh strainer on top of the bowl and set aside.
3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly.
4. Transfer the warmed egg yolk mixture back into the saucepan.
5. Over medium heat, stir the egg yolk mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
6. Pour the custard through the strainer and whisk it into the malted milk mixture. Place the bowl in an ice bath and stir until cool.
7. Chill the mixture overnight in the refrigerator.
8. Freeze it in your ice cream maker according to the manufacturer’s instructions.
9. As you remove the ice cream from the machine, fold in the chopped malted milk balls. Freeze for a few more hours or until desired consistency is reached.