One of my greatest kitchen achievements to date is homemade ice cream. I swear, as soon as I’ve gotten myself an ice cream maker, I went in a frenzy. I never realized making them were so darn simple! So, I’ve promised myself I’ll never buy commercialized ice creams ever again.
Well…ok…I’m making an exception for B&J’s, since well…ummm…no further explanation needed!
Chocolate Malt Ice Cream
Yield: 1 quart
Prep time: 6 hours (includes resting)
Cook time: 20 minutes
1 cup half and half
1 cup chocolate milk
1/2 cup granulated sugar
1/4 cup malted milk powder
pinch of salt
1 cup heavy cream
1 teaspoon vanilla extract
3/4 cup malted milk balls, roughly chopped
1. In a saucepan, heat the half and half, chocolate milk, sugar, and salt over medium heat. Once hot and the sugar is dissolved, whisk in the malted milk powder. Remove from heat.
2. Pour the heated milk mixture in a bowl, then whisk in the heavy cream and vanilla.
3. Refrigerate until completely cold, then freeze in an ice cream maker according to manufacturer’s instructions. Fold the malted milk balls into the ice cream as you remove it from the ice cream maker.
Recipe by JG