Malted Milk Ice Cream

Tonight is my favorite night of the summer….. the MLB Home Run Derby!!! I’ll be cheering for my boys Carlos Pena and Ryan Howard.
This event calls for a very special dessert.

Malted Milk Ice Cream
About 1 1/2 quarts (1 1/2 liters)

The recipe calls for malt powder which is usually found in the ice cream aisle of your supermarket. But sometimes it’s stocked alongside chocolate drink mixes like Ovaltine, which isn’t the same thing and shouldn’t be used here. Most common brands of malt powder are Carnation and Horlicks.

1 cup (250 ml) half-and-half
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
6 large egg yolks
2 cups (350 g) malted milk balls, coarsely chopped

Warm the half-and-half with the sugar in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder. Set a mesh strainer on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

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

Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

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