I have a little problem with chocolate malts in much the same way that the Cookie Monster has a little problem with cookies. I just can’t be around them. I mean plain chocolate shakes are OK, if you can’t get a malt, but malt is the highest form of the milkshake…the thicker and the maltier the better. I rarely ever allow myself to have them, because when I do, I can’t control myself. I plan to savor my chocolate malt, but instead I suck it down like I’m competing in an eating contest. It just tastes so good!!
So the other day I came across a container of Carnation Malted Milk in my pantry and thought about how I hadn’t had a chocolate malted in a year and wouldn’t it be delicious to make one, but I shouldn’t because then I’ll drink the whole thing down. And then I thought, I could make ice cream…for the children…and maybe have just a little bowl myself…for quality control purposes, you understand.
For this recipe, I took my standard chocolate gelato recipe and then amped it up with half-and-half and a whole lot of malted milk powder. It is soooo creamy and smooth, like a chocolate malt. I didn’t choose to mix in malted milk balls, but you certainly could. I did add some for the photos.
Chocolate Malted Ice Cream
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- 1/2 cup sugar
- 2 tablespoons cornstarch
- large pinch of kosher salt
- 1 1/4 cup malted milk powder
- 2 cups half and half (See Note)
- 1 cup whole milk (See Note)
- 1 teaspoon vanilla
- 5 ounces bittersweet chocolate
- 1 1/2 cups chopped malted milk balls (optional)
Pour the sugar, cornstarch, salt and malted milk into a medium size saucepan. Add the whole milk and whisk the ingredients together until the cornstarch and malted milk are dissolved.
Whisk in one cup of half-and-half. Then continue whisking over medium high heat until it comes to a boil, 5-6 minutes. Turn the heat down to low and continue to cook while whisking for an additional minute.
Turn off the heat and add the chocolate. Let the hot cream and chocolate sit for a minute before whisking it all together until smooth.
Transfer to a different bowl or your trusty pyrex measuring cup and stir in the remaining half-and-half and 1/2 teaspoon of vanilla. Mix until smooth. Cool all this down by placing the container with the chocolatey cream into a bowl of ice and water for 20 minutes, stirring occasionally.
When the mixture is cool, cover with plastic wrap directly on the surface of the chocolate mixture to prevent a “skin” from forming on the top. Refrigerate for 2-3 hours or overnight.
After refrigeration, it’s basically pudding.
Turn your on ice cream maker and freeze the chocolate mixture according to your machine’s instructions until it resembles a thick soft serve (about 25 minutes in my machine).
Transfer to a cold container and freeze for 3 hours or more.
