Chocolate Malt Ice Cream
September 3, 1999
From The Ultimate Ice Cream Book (William Morrow)
By Bruce Weinstein Makes about 1 quart
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.Variations:
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.
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