Malted Milk Ice Cream

Name: Malted Milk Ice Cream
Yield: makes about 1 1/2 quarts (1 1/2 liter)
Ingredients: 1 cup (250 ml) half-and-half; 3/4 cup (150 g) sugar; Pinch of salt; 2 cups (500 ml) heavy cream; 1/4 teaspoon vanilla extract; 2/3 cup (90 g) malt powder; 6 large egg yolks; 2 cups (350 g) malted milk balls, coarsely chopped

December 9, 2011

I froze lots and lots and lots of ice cream when writing this book. It was a treat having freshly made ice cream every day, but space in my freezer soon became an issue, and more than once a frozen brick of ice cream slipped out, nearly crashing down on my foot. I eventually realized that it was impossible (and a little dangerous) to coexist with too many flavors all at once. Consequently, I passed off lots of ice cream to friends, neighbors, local shopkeepers, and occasionally a startled delivery man. All were more than happy to take a quart off my hands. But I guarded this Malted Milk Ice Cream, saving it all for myself. The recipe calls for malt powder, which is usually found in the ice cream aisle of your supermarket. Sometimes, however, it’s stocked alongside chocolate drink mixes like Ovaltine, which isn’t the same thing and shouldn’t be used here. The most common brands of malt powder are Carnation and Horlicks. (See Resources, page 237, for online sources.)

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