blissful eats with tina jeffers: Malted Milk Ball Ice Cream

There are certain flavors and dishes that really take you back to your childhood, for me Whoppers have the uncanny ability to make me feel like a child again.  I loved the fact that they came in a milk carton especially if you bought the feeds a family of fifty size, which we always did.  Looking back it’s no surprise that I was a member of Weight Watcher’s at the age of 8, I am appalled and amazed at the stuff I used to eat.  After spending half my life on diets and trying every crazy method out there I have come to realize that there is room in my life for all food, just in moderation.  So when I get a craving for something decadent, delicious and sweet I tell myself that it’s okay to indulge as long as I make it myself and share it with others.  So today I am sharing with you one of our favorite over the top ice cream recipes, malted milk ball ice cream.  Rich, creamy and full of dark chocolate chips it has made Whoppers a thing of the past, it’s that good. 

Malted Milk Ball Ice Cream




1 cup whole milk

2/3 cup sugar

¼ teaspoon salt

2 cups heavy cream

½ teaspoon vanilla extract

2/3 cup malt powder

5 large egg yolks

5 ounces bittersweet chocolate, finely chopped


Warm the milk, sugar and slat in a medium saucepan.  In a large bowl, whisk together the heavy cream, vanilla and malt powder and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the pan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula.  Pour the custard through the strainer and whisk it into the malted milk mixture.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

In a clean dry bowl set over a saucepan of simmering water, melt the chocolate, stirring until it is smooth.

Pour the ice cream base into the frozen canister of an ice cream maker and spin until thick and creamy.  During the last minute of churning drizzle a thin stream of the warm chocolate into the ice cream base, the chocolate will harden immediately and the machine will break the chocolate into “chips”.

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