Chocolate Malt Ice Cream

I have been wanting to try this Chocolate Malt Ice Cream for a couple of months now since seeing Darla's mouthwatering post on Bakingdom. I purchased a copy of David Lebovitz's The Perfect Scoop (where the original version of this recipe resides) in January and made a mental bookmark to try several recipes. Unfortunately I was without a working ice cream maker for months, so when I got a new ice cream maker for my birthday I was eager to finally give this recipe a try.

I'm so glad I put this recipe at the top of my list of frozen desserts to try. This ice cream was rich and creamy with a lovely, mild chocolate malt flavor. I enjoyed it the most fresh out of my new ice cream maker with it's divinely velvety texture. The addition of chopped malted milk balls gave a nice crunch and texture to the ice cream, but I honestly found them a bit distracting from the creaminess of the ice cream. I was really in love with the creaminess of this ice cream and was incredibly impressed with my new Cuisinart Pure Indulgence Ice Cream Maker.

For a couple of years I made due with a very simple ice cream maker I purchased in a garage sale for $2. While it mostly worked, now having used the fantastic Cuisinart model, I now fully understand where my old maker was lacking. I'm a big fan of very soft, slightly melted ice cream and the texture of the ice cream right after churning in my new maker is absolutely dreamy. I have a long list of ice creams and sorbets I plan to try over the coming months. I recently made a Key Lime Pie Ice Cream that I'm sure I'll be sharing with you all soon.

Chocolate Malt Ice Cream
via Bakingdom, adapted from The Perfect Scoop
makes about 1 1/2 quarts
2 cups heavy cream
1/2 teaspoon vanilla extract
2/3 cup malted milk powder
1 cup half-and-half
3/4 cup sugar
pinch of salt
2 tablespoons cocoa powder
6 egg yolks
2 cups malted milk balls, roughly chopped
In a medium bowl, whisk together the heavy cream, malt powder, and vanilla; place a mesh strainer on top and set aside.
In a medium saucepan, heat the half-and-half, sugar, and salt over medium heat. Once hot, whisk in the cocoa powder. Remove from heat.
In another medium bowl, whisk the egg yolks. In a very slow, steady stream, whisk half of the half-and-half mixture into the eggs. Be sure to whisk constantly to prevent the eggs from cooking. Once combined, whisk in the remaining half-and-half mixture. Pour the mixture back into the saucepan. Cook over medium heat, stirring with a spatula constantly, until the mixture thickens enough to coat the spatula.
Pour the egg mixture through the mesh strainer into the cream mixture. Whisk until combined, then stir over an ice bath until cooled. Cover and chill overnight in the refrigerator.
Pour the mixture into your ice cream maker and mix according to the manufacturer’s instructions. Fold the malted milk balls into the ice cream as you remove it from your ice cream maker.