Malted Milk Ice Cream

1. 1

   Warm the half-and-half, sugar, and salt in a medium saucepan.

2. 2

   In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.

3. 3

   In a separate medium bowl, whisk together the egg yolks.

4. 4

   Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. 5

   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

6. 6

   Pour the custard through the strainer and whisk it into the malted milk mixture.

7. 7

   Stir until cool over an ice bath.

8. 8

   Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

9. 9

   As you remove the ice cream from the machine, fold in the chopped malted milk balls.

10. 10

    Add crumbled Chewy-Dense Brownies (page 221) or Dark Chocolate Truffles (page 211) for ChocolateMalted Milk Ice Cream.

No additional tips available.