Chocolate Malt Ice Cream

Ingredients:

• 3 ounces unsweetened baking chocolate, chopped
• 1 cup sugar
• 4 to 6 tablespoons malted milk powder
• 2 cups half-and-half
• 2 large eggs, lightly beaten
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Combine the chopped chocolate, sugar, malted milk powder and half-and-half in a heavy medium saucepan. Place over low heat and stir until the chocolate is completely melted and the sugar is completely dissolved. Bring the mixture to a simmer and cook for 1 minute, stirring constantly. Slowly beat the hot half-and-half mixture into the eggs in a bowl. Return the entire mixture back to the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil, or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl.

At this point the custard should be homogenized. If you see specks of chocolate, allow the custard to cool slightly, then pour the custard into a blender and blend for 30 seconds. Pour back into the bowl. Stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

CHOCOLATE BANANA MALT ICE CREAM Slice 2 small bananas thin. Toss with 2 tablespoons sugar and 2 tablespoons brandy or banana liqueur. Let the fruit macerate at least 2 hours. Add this mixture to the custard before freezing. Proceed with the recipe as directed.

CHOCOLATE FUDGE MALT ICE CREAM Add 1/2 cup chopped chocolate fudge (with or without nuts) to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

CHOCOLATE MALTED BALL ICE CREAM Add 1/2 cup chopped malted milk balls to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

CHOCOLATE PEANUT BUTTER MALT ICE CREAM Beat 1/4 cup smooth peanut butter into the hot custard before straining. Proceed with the recipe as directed, adding 1/2 cup chopped peanut butter cup candies to the machine when the ice cream is semifrozen. Allow the machine to mix in the candy.

TEXAS CHOCOLATE MALT ICE CREAM Add 1/2 teaspoon ground cinnamon to the custard along with the malted milk powder. Proceed with the recipe as directed, adding 1/2 cup chopped toasted pecans to the machine when the ice cream is semifrozen. Allow the machine to mix in the nuts.

* This recipe calls for four to six tablespoons of malted milk powder. If you want a milder malt flavor, use less. If you want a stronger taste, use more. Just keep in mind that the malt flavor lessens as the ice cream sits in your freezer.

	'Alfred Portale's 12 Seasons Cookbook,' by Alfred Portale with Andrew Friedmanby Alfred Portale with Andrew Friedman
	Food for the Soul by Monique Wells
	Barbecue! Bible -- Sauces, Rubs and Marinades by Steven Raichlen
	Off the Eaten Path by Bob Blumer
	The Cake Mix Doctor by Anne Byrn
	'L'Atelier of Alain Ducasse by Bénédict Beaugé
	A Mediterranean Feast by Clifford A. Wright
	Cooking with the Hazans: the best kept secrets of the Italian kitchen
	Books capture style and substance of Vietnamese cuisine
	The New Moosewood Cookbook By Mollie Katzen
	Two Fat Ladies Obsessions By Jennifer Paterson and Clarissa Dickson Wright
	French Laundry Cookbook by Thomas Keller
	A Gracious Plenty: Recipes and Recollections from the American South By John T. Edge
	Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! by Janet and Greta Podleski
	Blue Ginger: East Meets West cooking with Ming Tsai by Ming Tsai and Arthur Boehm
	Australian Food: In Celebration of the New Australian Cuisine by Alan Saunders
	Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester
	Buon appetito: A harvest of country Italian cookbooks
	How Are You Peeling? by Saxton Freymann and Joost Elffers
	Julia and Jacques, Cooking at Home by Julia Child and Jacques Pepin
	Cafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan
	Prairie Home Cooking by Judith M. Fertig
	Saveur Cooks Authentic French by the editors of Saveur magazine
	Sylvia's Family Soul Food Cookbook By Sylvia Woods and Family
	Help! My Apartment Has a Dining Room By Kevin and Nancy Mills
	Your Place or Mine by Jean-Christophe Novelli
	Sweet Simplicity by Jacques Pépin
	Country Weekend Entertaining by Anna Pump with Gen LeRoy
	Cooking with Patrick Clark: A Tribute to the Man and His Cuisine
	America's food is as diverse as its culture: Cookbook reviews
	Homestyle Cooking Made Healthy by Jeanne Jones