I have to warn you now, I’ve fallen in love with malted milk powder treats over the past few months. I found myself flagging a new recipe every few weeks, there are at least 5 or 6 on my list right now. The only problem? I kept forgetting to buy malt powder, which was sort of a key ingredient. Finally, I added it to my shopping list recently – sadly, if it’s not written down on a list, I don’t remember much these days. I haven’t stopped baking since since I brought the malt powder home and I am loving everything it touches. I’ll space them out so you’re not all malted-out, but don’t be surprised to see more malt desserts in the not-too-distant future.
This malted milk ice cream was the first thing I tried, and is probably my favorite (among the malt treats) to date. Even David Lebovitz, king of all things ice cream, mentions that when he was testing recipes for the book, he gave away a lot of ice cream, but this flavor was the one he kept for himself. The malt flavor is hard to describe – sort of mildly sweet, but it’s distinctive in this simple ice cream and transforms it into something really delicious. Malted milk balls are folded into the ice cream at the end, and they reinforce the malt flavor as well as add texture. The ice cream is really good without them though so feel free to omit if you’re not a fan.
PS – I had to search a few stores to find the malt powder. Eventually, I came across Carnation brand. (here’s what the container might look like). King Arthur Flour also sells it if you plan ahead. (Not a paid advertisement, just trying to be helpful 🙂 )
PPS – No ice cream maker? You can still make ice cream at home using this method from David Lebovitz.
Malted Milk Ice Cream
adapted from The Perfect Scoop by David Lebovtiz
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
1 cup half-and-half
3/4 cup (150 g) sugar
pinch of salt
6 large egg yolks
1 cup malted milk balls, coarsely chopped
Whisk the heavy cream, vanilla and malt powder in a large heatproof bowl and set a mesh strainer over the bowl. Combine the half-and-half, sugar and salt in a medium saucepan and heat just until warm.
Meanwhile, whisk the egg yolks in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Pour through the strainer into the malt powder mixture and stir to combine.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to an airtight container, fold in the chopped malted milk balls. Store in your freezer.