Malted Milk Ice Cream

Bake #110 for 2025: Malted Milk Ice Cream by David Lebovitz

As a lifelong Whopper fan, this recipe was a must-try for me! It turned out even better than expected and next time, I may even try adding a little cocoa for a chocolate malt twist (or maybe I'll get wild and add a shot of espresso). Plain or chocolate, with or without the chopped malt balls, this recipe was an instant hit for us. Though, to be fair, every recipe I've tried from Lebovitz's revised edition of The Perfect Scoop has been met with highly positive feedback – it may be one I look to add to my bookshelf soon.

Ingredients: (yields 1.5 quarts)

• 1 cup (227g) half-and-half
• 3/4 cup (150g) sugar
• pinch kosher or sea salt
• 2 cup (454g) heavy cream
• 1/4 tsp pure vanilla extract
• 2/3 cup (90g) malt powder
• 6 large egg yolks
• 2 cups (350g) malted milk balls, coarsely chopped (see note)

 

Instructions:

1. Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the cream, vanilla, and malt powder; set a mesh strainer on top.
2. In a separate medium bowl, whisk the egg yolks. When warmed, slowly pour the half-and-half mixture into the yolks to temper them, whisking constantly. Transfer the mixture back to the saucepan and cook, stirring constantly with a flexible spatula, over medium heat until the mixture thickens and coats the back of the spatula.
3. Pour the custard through the strainer and whisk it into the malted milk mixture. In a large bowl, prepare a shallow ice bath. Set the custard over the ice and stir until it is cool (make sure not to get any water into the custard).
4. Chill thoroughly in the fridge before transferring to an ice cream maker and freezing according to the machine’s instructions. When you remove the ice cream from the machine and transfer it to a freezer container, fold in the chopped malted milk balls (see note).

 

Notes:

• While malt powder is a pantry staple for us, it may be a new ingredient to some. It can often be found in the chocolate drink mix section of the grocery store – like with hot cocoa and Ovaltine. This is the brand I always use.
• We used less chopped Whoppers than the recipe called for and still found it overpowered the ice cream slightly. Next time, I’ll use just one cup and chop them more finely OR just chop a handful when serving to sprinkle on top!
• I don't have a fancy ice cream maker, but it works perfectly well for my occasional use. If you're in the market, this is what I have – it's simple, easy to use, and I'm sure it goes on sale at retailers often.