Ingredients

The following ingredients have 4 Servings
  • 1¼ cups half-and-half
  • 1 cup sugar
  • 5 large egg yolks
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • ⅔ cup malt powder (vanilla or chocolate flavor)
  • 2 cups malted milk balls (coarsely chopped)

Instruction

  • Place the half-and-half in a medium saucepan. Heat over medium-low, stirring occasionally, until it just begins to simmer.
  • Using a separate bowl, whisk together the sugar and egg yolks until well blended.
  • Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
  • Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
  • Meanwhile, using a separate bowl, whisk together the heavy cream, vanilla extract and malt powder.
  • Once the custard mixture has thickened, remove from heat and add the heavy cream mixture; stir until well combined.
  • Pour mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
  • Once ice cream is made, stir chopped malted milk balls into ice cream before serving or freezing. (Note: For a softer ice cream, serve immediately. For a harder ice cream, transfer mixture into a freezer-safe container and freeze for 3-4 hours.)