malted milk ball ice cream

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are you ready for a blast to the past? i haven’t thought about malted milk balls in years. i really remember them from my childhood, and found a recipe for malted milk ball ice cream in Martha Stewart’s american food cookbook. i adapted the recipe to use my basic vanilla ice cream recipe, but took Martha’s hints on the flavor profile.  boy, is this recipe spectacular.  i really enjoy making my own ice cream in my cuisinart ice cream maker, because i can control the ingredients.  if i want to use fat-free half and half, i do that, and don’t feel that i sacrifice the flavor of the ice cream at all.  but, i have found that some of the richer ice creams just can’t have substitutes, and most of the chocolate ice creams require eggs.  

but this creamy, chocolate ice cream does not.  and wow, is it ever fabulous.  it does require melting chocolate over a double boiler, but it is totally worth that extra step.

i highly recommend this recipe and if you are a fan of malted milk balls, you will love it. in the market, the malted milk balls can be found in the candy aisle and the malted milk powder is located near the hot chocolate mixes.

first, using 2 cups of fat-free half and half, and 1 cup whipping cream, mix together in a batter bowl and add 3/4 cup sugar with a pinch of salt.  add 1 1/4 cups of malted milk powder gradually, whisking it into the solution.

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next, melt 4 ounces of milk chocolate in a double boiler and cool.  chop 1 cup of malted milk balls and place aside to add later to the ice cream.

when the chocolate has cooled, add it to the milk and cream mixture, adding it in slowly. if the chocolate is too warm, it will harden again and form smaller chocolate crystals in the milk mixture, which would also be tasty, but not as creamy as desired.

process the milk in the ice cream maker and at the end of the 23 minutes cycle, add the chopped malted milk balls. freeze for 24 hours and serve.  this is truly a blast from the past.

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