A Whopper of an Ice Cream

Sometimes I read a recipe and it grabs me from the get go.  This malted milk ice cream is one such recipe.  What's not to go ga-ga over when an ice cream contains malted milk powder AND chopped up malted milk balls?  Mind you, this isn't for the faint of heart in the calorie counting department.  It contains two cups of heavy cream, not to mention lots of cholesterol rich egg yolks and sugar and candy.   But, we only live once so let's live it up once in awhile.

Malted Milk Ice Cream

1 cup whole milk
2/3 cup sugar
2 cups heavy cream
1/4 tsp vanilla extract
2/3 cup malt powder (found in your grocery section by the chocolate milk powders/coffee)
6 large egg yolks
2 cups malted milk balls, coarsely chopped in the food processor (or with a sharp knife if you don't mind malted milk balls flying all over your kitchen!)

Warm the milk with the sugar in a medium saucepan.  In a large bowl, stir together the cream, vanilla and malt powder until well combined.  In a separate bowl, whisk together the egg yolks.

When the milk is warm, slowly pour it into the egg yolks, whisking constantly, then pour the entire mixture back in the saucepan.  Stir this mixture constantly over medium heat with a spatula, scraping as you stir, until the mixture thickens and coats the spatula. 

Pour this thickened mixture through a fine meshed sieve into the cream mixture.  Stir until cool over an ice bath.  Chill the mixture in the refrigerator thoroughly 3-4 hours then  put the mix in your ice cream maker and make ice cream per manufacturers instructions.  When ice cream is done, mix in the chopped up malted milk balls and freeze mixture until solid.  Top with a few more chopped up malted milk balls when serving for an extra decadent touch.